Susan McGreevy Recipe

Vegan Pumpkin-Coconut Cake

By Susan McGreevy smcgreevy

Recipe Rating:
 5 Ratings
Prep Time:
Cook Time:
Cooking Method:

Susan's Story

I started experimenting with Vegan recipes when my sister became a vegan and this recipe was a winner. You can make either loaves or muffins.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great cake for any time of the year! Light and super tasty, the flavors lend themselves to breakfast, brunch or as an afternoon snack!


1 c
canned pumpkin puree
1 c
brown sugar, firmly packed
1/2 c
canola oil
1/3 c
coconut milk, light (low-fat)
1 c
3/4 c
whole wheat flour
1/4 c
1 tsp
baking soda
3/4 tsp
pumpkin pie spices
1/2 tsp
1/3 c
unsweetened flaked coconut
3/4 c

Directions Step-By-Step

Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
Stir in flaked coconut. Scrape batter into pan or divide into cupcake liners. Bake until toothpick inserted into center comes out clean, about 1 hour 15 minutes for loaf and less for cupcakes. Let cool in pan 5 minutes. Unmold and let cool completely on rack.

**If making muffins, reduce baking time to 35-40 minutes.

About this Recipe

Course/Dish: Cakes, Muffins, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Collection: Nuts for Baking
Other Tag: Healthy