Vegan Pumpkin-Coconut Cake

Recipe Rating:
 5 Ratings
Serves: 16
Prep Time:
Cook Time:
Cooking Method: Bake


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 flour
3/4 c whole wheat flour
1/4 c sugar
1 tsp baking soda
3/4 tsp pumpkin pie spices
1/2 tsp salt
1/3 c unsweetened flaked coconut
3/4 c walnuts

The Cook

Susan McGreevy Recipe
Lightly Salted
Port Jeff Station, NY
Member Since Oct 2011
Susan's notes for this recipe:
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.
Make it Your Way...

Personalize This
Kitchen Crew
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!


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.

1-5 of 9 comments

Showing OLDEST First
(Switch to Newest First)
user Karla Everett Karla59 - Oct 12, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
user Susan McGreevy smcgreevy - Feb 19, 2012
I shared a photo of this recipe. View photo
user Kitchen Crew JustaPinch - Sep 26, 2012
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Sep 26, 2012
I shared a photo of this recipe. View photo
user Patsy Fowler hellchell1 - Sep 26, 2012
congrats on your blue ribbon i can't wait to try your recipe

Gift Membership