Vegan Pumpkin-Coconut Cake

Susan McGreevy Recipe

By Susan McGreevy smcgreevy

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.


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

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!

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

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.

You May Also Like: