Vegan Pumpkin Spice Cake Recipe
¼ cup, 3 Tablespoons non-dairy milk (this may vary depending on the pumpkin purée)
1 teaspoon apple cider vinegar
½ cup, 1 Tablespoon sugar
½ cup pumpkin purée
2 Tablespoons margarine, melted
2 Tablespoons barley malt syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon lemon juice
1 ¼ cup all-purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda
1) Curdle the non-dairy milk
Preheat your oven to 350F (177C). In a small bowl, whisk together the non-dairy milk and the apple cider vinegar. Set aside.
2) Whisk together the flavor building ingredients
In a large bowl, whisk together the sugar, pumpkin purée, margarine, barley malt syrup, cinnamon, vanilla extract, nutmeg, cloves and lemon juice.
3) Whisk together the dry ingredients
In another large bowl, whisk together the all-purpose flour, baking powder and baking soda.
4) Build the batter
Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and mix until just incorporated.
5) Bake the vegan cake to perfection
Pour mixture into a lightly oiled 8 inch round cake pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. This recipe makes one 8 inch round layer of Vegan Pumpkin Spice Cake.