Vegan Pumpkin-Coconut Cake

Recipe Rating:	5 Ratings5
Categories:	Muffins, Sweet Breads, Vegetarian, Healthy
Collections:	Thanksgiving Table, Nuts for Baking
Serves:	16
Prep Time:	20 Min
Cook Time:	1 Hr 15 Min

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

Pinched by MissPennyMarie, and 128 more.

Susan McGreevy

Lightly Salted

Port Jeff Station, NY

smcgreevy

Member Since Oct 2011

Susan's Notes:

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.

Comments 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!

Directions

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.

Comments

8 comments

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Karla Everett Karla59

Karla Everett [Karla59] has shared this recipe with discussion group:
COCONUT LOVERS UNITE

Susan McGreevy smcgreevy

I shared a photo of this recipe.

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

Patsy Fowler hellchell1

Sep 26, 2012

congrats on your blue ribbon i can't wait to try your recipe

Genie Evans Genie_Evans

Oct 20, 2012

Genie Evans This cake sounds like A Delicious one.

Cynthia Gough Cindy9

Oct 28, 2012

Yum!! this is a definite tryer outter!!

Danielle Hinds Roadrunner2010

Nov 21, 2012

Wonderful recipe. I made this as a cake and as muffins. The product is moist and since it isn't too sweet, it has a wholesome quality to it.
I modified this recipe to be gluten-free, using approx. 0.5 cup Bob's Red Mill Gluten-Free All Purpose Baking Flour (composed of garbanzo bean flour, tapioca flour, and potato starch) and 1.165 cup White Rice Flour and approx. 0.5 tsp xanthum gum. Great success!

Vegan Pumpkin-Coconut Cake

Ingredients

Directions

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8 comments

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