The Best Pumpkin Cake Recipe
Easy one bowl mix for the best pumpkin cake recipe you will ever try! So versatile bakes into perfect cupcakes, bundts, rounds. loaves & sheet!
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 *see notes (250g)
- 1 teaspoon Salt
- 1 cup All Purpose Flour (125g)
- 2 cup Cake Flour *see notes (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
Oven temperature will stay the same no matter what size pans you are baking and I like to start it off at 350°F for the initial 15 minutes of baking then turn the oven temperature down to 300°F to bake the rest of the way
For those who cannot get canned pumpkin you can make your own pumpkin puree
Just be wary that homemade version are always going to be very liquid compared to the tinned varieties. Compensate for that extra moisture by straining the homemade puree as much as possible.
Another helpful trick when using homemade puree is to switch the flours listed below in the recipe~ meaning instead of 1 cup AP & 2 cups Cake Flour, you will use 1 cup cake flour & 2 cups AP
All the spices in this Pumpkin Cake recipe are equal to pre made pumpkin pie spice for a total of 2 teaspoons
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!