Vegan Pumpkin-Coconut Cake

4
Susan McGreevy

By
@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.

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! The Test Kitchen


Rating:
★★★★★ 5 votes
Comments:
Serves:
16
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Bake

Ingredients

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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

How to Make Vegan Pumpkin-Coconut Cake

Step-by-Step

  • 1Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
  • 2Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
  • 3Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
  • 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.

Printable Recipe Card

About Vegan Pumpkin-Coconut Cake

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




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