The Best Pumpkin Cake Recipe
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Cake Batter
- 12 Tbs Vegetable Oil 180ml
- 1 cup Light Brown Sugar 205g
- 1½ cup Plant Milk 354ml
- 2 teaspoon Vinegar 10ml
- 1 teaspoon Vanilla Extract 5ml
- 1 cup Canned Pumpkin 250g
- 1 teaspoon Salt
- 1 cup All Purpose Flour 125g
- 2 cup Cake Flour 240g
- 2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- ½ teaspoon Ground Cardamom
- Ground Cloves pinch
- ¼ teaspoon Ground Nutmeg
Instructions
- Preheat your oven to 350°F & grease your 9" x 13" cake pan *see notes for other pan sizes
- Combine the vinegar with the plant milk (soy milk is the only milk that will thicken with vinegar, but you can use another plant milk of your choice)
- In a large mixing bowl combine the oil, brown sugar, salt, pumpkin, and then the thickened vinegar/plant milk and with the vanilla & whisk to combine well
- Sift the flour with all the spices & the baking soda then add it all at once to the wet mixture in the bowl ~Whisk smooth
- Pour batter into your prepares pans & bake immediately in the preheated 350°F oven for 15 minutes
- Then turn the oven temperature down to 300°F and bake for the remaining time *see notes above for exact baking times or when a toothpick inserted into the center comes out clean
- Cool in the pan(s) until you can touch it without burning your fingers, then turn out onto a cooling rack to cool all the way
- Ice & fill the cake with your favorite icing!
Video
Notes
Be sure to read the Notes for Success section above the recipe!
Storage: It depends on what filling & icing you are using to determine how to store your finished pumpkin cake. But just the cake itself can be stored at room temperature wrapped to prevent drying for up to 4 days, for longer storage keep refrigerated for up to 1 week. Freeze wrapped well for up to 2 months
Tried this recipe?Let us know how it was!