Susan McGreevy Recipe

Vegan Pumpkin-Coconut Cake

By Susan McGreevy smcgreevy


Rating:
Serves:
16
Prep Time:
Cook Time:
Method:
Bake
Comments:

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.

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 Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Muffins, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Collection: Nuts for Baking
Other Tag: Healthy

You May Also Like:



loading...

9 Comments

user
Catie B CatieBBaker
Mar 16, 2014
Danielle thank you for sharing your substitutions to create for us, a gluten free, wheat free baked good! It's great to follow another Baker who has made a guaranteed success , so I thank you!

Susan, thank you for sharing this recipe to begin at all! Pinched! I cannot wait to try them.
user
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!
user
Cynthia Gough Cindy9
Oct 28, 2012
Yum!! this is a definite tryer outter!!
user
Genie Evans Genie_Evans
Oct 20, 2012
Genie Evans This cake sounds like A Delicious one.
user
Patsy Fowler hellchell1
Sep 26, 2012
congrats on your blue ribbon i can't wait to try your recipe