Smitten Kitchen's Vegan Pumpkin Cake

williams-sonoma.com

Stacie

subheading: For the cake:

2 cups (8 ¼ oz./260 g) all-purpose flour

1 ½ tsp. baking soda

1 tsp. kosher salt

¾ tsp. ground cinnamon

A few fresh gratings of nutmeg

¼ tsp. ground ginger

2 pinches of ground cloves

½ cup (3 ¾ oz./115 g) coconut oil, warmed just enough to liquefy, or ½ cup (4 fl. oz./125 ml) neutral oil

½ cup (3 ¼ oz./100 g) granulated sugar

½ cup (3 ¾ oz./110 g) packed light or dark brown sugar

¾ cup (6 oz./185 g) pumpkin puree (half a 15-oz./470-g can)

¾ cup (5 ¾ oz./175 g) coconut milk (half a 15-oz./470-g can)

1 Tbs. white vinegar

subheading: For the topping:

½ cup (3 ½ oz./105 g) cream cheese (nondairy, for a vegan cake)

½ cup (2 oz./60 g) confectioners’ sugar

½ tsp. vanilla extract

Cinnamon sugar for dusting

Directions at williams-sonoma.com

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