Vegan Pumpkin-Coconut Cake
|1 c||canned pumpkin puree|
|1 c||brown sugar, firmly packed|
|1/2 c||canola oil|
|1/3 c||coconut milk, light (low-fat)|
|3/4 c||whole wheat flour|
|1 tsp||baking soda|
|3/4 tsp||pumpkin pie spices|
|1/3 c||unsweetened flaked coconut|
Try Diamond of California Nuts
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.
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!
**If making muffins, reduce baking time to 35-40 minutes.