Vegan Pumpkin-Coconut Cake

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

Ingredients

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
x2
Lightly Salted
Port Jeff Station, NY
smcgreevy
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.
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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!

Directions

1
Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
2
Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
3
Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
4
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.
Comments

1-5 of 9 comments

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user Karla Everett Karla59 - Oct 12, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
COCONUT LOVERS UNITE
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

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