I usually make these around the winter holidays. They are dense, moist, and spicy sweet! I’ve only made them as written below, but feel free to experiment with different flours and sugar alternatives
1 cup all purpose flour
3/4 cup granulated sugar
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp salt
1 cup pumpkin purée—you can use canned, but I highly recommend fresh
1/2 cup oil
1 Preheat oven to 350˚ F.
2 Grease 9” square cake pan.
3 In a large mixing bowl, sift flour, granulated sugar, baking powder, cinnamon, allspice and salt. Combine with a wooden spoon.
4 Add pumpkin, oil and eggs.
5 Beat with an electric mixer on medium speed until well blended.
6 Pour ingredients into pan and place in oven.
7 Bake for 20-25 minutes, or until a toothpick or fork when inserted into center comes out clean.
8 Optional: Allow to cool completely on a cooling rack, then ice with vegan cream cheese frosting (below).
Vegan Cream Cheese Frosting
1/8 Cup non-hydrogenated margarine—I like to use Earth Balance Vegan Buttery Spread
1/8 cup vegan cream cheese—Tofutti makes a great one, but be careful to get the non-hydrogenated one
1 cup confectioners’ sugar
1/2 tsp vanilla extract
1 With an electric mixer cream together the cream cheese & margarine.
2 Continue mixing, and add in the confectioners’ sugar in 4 parts, making sure one is completely mixed in before adding the next.
3 Once the mixture is smooth, mix in the vanilla.
4 Keep cold and tightly covered until ready to use.