A great way to add vegetables to your sweets, this vegan chocolate pumpkin cake will surely please everyone. A good balance of healthy and sweet treats in your diet.
1/2cupapplesauce(substitute of 1/2 cup canola oil)
2tspvanilla
1canpumpkin puree(I use homemade puree)
1cupbuttermilk(1 cup soy milk & 1 tbsp lemon juice)
Instructions
Preheat your oven to 180C or 350F.
Prepare your buttermilk and set aside for 5 minutes. Buttermilk is a mixture of 1 cup soy milk and 1 tbsp fresh lemon juice.
In a large bowl mix all dry ingredients: cocoa powder, sugar, baking powder, baking soda, ginger, cinnamon, nutmeg and salt. Mix well.
In a separate small bowl mix liquid ingredients together with pumpkin puree: maple syrup, applesauce, vanilla and buttermilk mixture. Mix well.
Pour your liquid mixture with dry mixture slowly.
Mix and combine well.
Prepare your baking pan for the vegan chocolate pumpkin cake. Spray it with oil or put a parchment paper extending it enough to lift your cake easily.
Bake for about 40 to 50 minutes or until a toothpick is inserted and comes out clean.
Wait for it to cool before transferring into your cooling rack.
Serve with a buttercream frosting with cinnamon or chocolate frosting.
Video
Notes
Notes:
You can substitute applesauce with canola oil or make your own applesauce.
For the sugar, I use white granulated sugar.
For the puree, you can use the canned pumpkin puree.
I use two baking pans for this recipe (round and loaf) therefore it can yield up to 14 servings.
Nutrition:216 Calories per serving | Total Fat 0.8g | Saturated Fat 0.4g | Cholesterol 0mg | Sodium 304mg | Total Carbohydrate 51g | Dietary Fiber 2.5g | Total Sugars 34.7g | Protein 2.7g | Vitamin D 0mcg | Calcium 43mg | Iron 2mg | Potassium 247mgDid you make this recipe? Snap a photo and tag me on Instagram @therunningbaker24 and #therunningbaker24