Vegan Pumpkin Walnut Cake – a delicious recipe with cake flour, baking soda, ground cinnamon, ground ginger, nutmeg, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position a rack in the center of the oven. Preheat to 350u00b0F Grease and flour inside of a 9 inch square baking pan.
2
Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
3
In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
4
Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
5
Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
6
To serve, cut into squares; may frost with vanilla frosting if desired.
922
kcal
Calories
45
g
Fat
123
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 3/4 cups cake flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, and more.
Yes, Vegan Pumpkin Walnut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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