Recipe thuRsday: Pumpkin Spice Cake

This week’s Recipe thuRsday is a real treat for you…literally! I had originally thought that I wouldn’t share any of my dessert recipes on here just because I do have a baking blog where I share them there too, but just in case you don’t visit that blog (which you should…ahem), here is a nice dessert recipe for you. While going through the list of ingredients you might notice the absence of all animal products in this recipe. Now I’m not vegan by any means, but I can appreciate the lifestyle, especially since it’s my goal to someday open a bakery that focuses on healthy desserts and cakes. This recipe was originally derived from the book The Joy of Vegan Cooking by Colleen Patrick-Goudreau, but I’ve given it my own spin now. This quick cake will get your October started off right and is best enjoyed warm.

Vegan Pumpkin Spice Cake
1 ¾ cups unbleached all purpose flour
1 tsp baking soda
1 cup sugar
½ cup canola oil
1 TBSP white distilled vinegar
1 tsp vanilla extract
½ cup unsweetened applesauce
½ cup canned pumpkin
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger

1. Preheat oven to 350F and prep your cake pans. This recipe will make one 8-9" cake (one layer) or 12 cupcakes.
2. Mix together the dry ingredients into one bowl and stir to combine thoroughly.
3. Measure all of the wet ingredients into one container (a two cup measuring cup works beautifully) and mix the wet ingredients to combine.
4. Create a small well in the center of the dry ingredients and pour in the wet ones. Using a rubber spatula, stir until everything is mixed, but don't overmix! The batter will be very thick.
5. Pour the batter into your pan or cupcake tin and bake for about 25-30 minutes or until a toothpick inserted comes out clean.

TIP: This recipe originally used 1 cup of pureed strawberries, which you can too! We also substitute mangoes, peaches, other berries, etc to make different cakes as well.

Bon apetit,
Kelly