Ingredients
- All-purpose flour: 2 1/2 cups
- Pumpkin puree: 1 3/4 cups
- Granulated sugar: 1 1/2 cups
- Pumpkin pie spice: 2 teaspoons
- Baking soda: 1 teaspoon
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Vegan butter, melted: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
- Step 3: Add the pumpkin puree and melted vegan butter to the dry ingredients. Mix until just combined. Be careful not to overmix.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- To keep your cake moist, store it in an airtight container at room temperature for up to 3 days.
- Warm individual slices in the microwave for 15-20 seconds to enhance the pumpkin spice aroma.
- A dollop of vegan whipped cream or a dusting of powdered sugar makes a simple yet elegant presentation.
- For extra flavor, consider adding a handful of chopped walnuts or pecans to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American