Vegan Pumpkin Cake

This pumpkin cake recipe is exactly what we look for in this type of cake:

beautifully moist and just sweet enough. It’s scented with just the right amount of pumpkin spices, and it’s not too rich. Here it is:

• 2 Cups All-purpose flour

• Pumpkin pie spice (see below)

• ¼ teaspoon Baking Soda

• ¼ teaspoon Baking Powder

• ⅛ teaspoon Salt

• ⅔ Cup Dark Brown Sugar 

• ⅔ Granulated sugar

• 2 Cups Pumpkin puree

• ⅔ Cup Oil (add more if mixture is too thick. Pour slowly)

• ⅔ Cup Unsweetened applesauce

Mix the wets, mix the dries, combine, and bake for 30-35 minutes at 350 degrees. Test it with a toothpick and if it comes out wet, continue baking in 5 minute intervals and testing with a toothpick until it comes out dry. The applesauce in combination with the pumpkin helps to make the cake incredibly moist without adding loads of oil or butter. The result is a just sweet enough, just rich enough cake! For the topping: a cream cheese frosting! This pumpkin cake recipe is at its best with that classic topping:

Cream cheese frosting! Something about the tangy, creamy texture makes magic with the fluffy cake below. For this pumpkin cake, we created a lighter version of cream cheese frosting. Here’s what to know about it:

• This frosting has half the butter of a traditional cream cheese frosting recipe. This means it’s a little bit softer of a texture than the standard, but just as delicious!

• This frosting has less sugar than the standard cream cheese frosting. This also gives it a looser texture. Because of this we’d recommend using it for applications like a sheet cake, but not for piping cupcakes.

Instructions:

Beat together ¼ cup granulated sugar, 1 cup confectioner’s sugar, ¼ cup based butter cream cheese, ¼ cup plant based butter and 2 tablespoons based butter milk. 

Let the cake cool completely before frosting. As with any cake, let this pumpkin cake cool completely before frosting it! If you’re impatient like we are, here’s how to cool a cake quickly: 

Cool the cake at room temperature for about 30 minutes. Refrigerate until it’s room temperature, about 15 more minutes...