vegan pumpkin-coconut cake
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
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!
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 cup canned pumpkin puree
- 1 cup brown sugar, firmly packed
- 1/2 cup canola oil
- 1/3 cup coconut milk, light (low-fat)
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spices
- 1/2 teaspoon salt
- 1/3 cup unsweetened flaked coconut
- 3/4 cup walnuts
How To Make vegan pumpkin-coconut cake
-
Step 1Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
-
Step 2Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl. -
Step 3Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
-
Step 4Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Muffins
Category:
Sweet Breads
Diet:
Vegetarian
Diet:
Vegan
Tag:
#Healthy
Collection:
Nuts for Baking
Ingredient:
Fruit
Method:
Bake
Culture:
American
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