Vegan Gluten-Free Pumpkin Cake (Oil-Free!)

thevegan8.com

Eileen smiles

1 cup + 2 tablespoons (144g) superfine oat flour (See notes why this is important)

6 tablespoons (48g) cornstarch

1 tablespoon baking powder

2 teaspoons pumpkin spice (I use my homemade blend, see notes for easy quick mix)

scant ¾ teaspoon fine sea salt

½ cup + 1 tablespoon (135g) canned lite coconut milk (See notes!) shaken well first

½ cup + 1 tablespoon (180g) pure maple syrup

2 tablespoons (40g) regular molasses, not blackstrap (see post info)

½ cup (120g) pumpkin puree

Optional: Vegan vanilla buttercream frosting, freshly ground nutmeg and cinnamon (ONLY DO A HALF RECIPE)

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to hit zero before adding each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine this way. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to hit zero before adding each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine this way.

I use this scale.

Directions at thevegan8.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer