Name: Vegan Pumpkin Cake
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 16 servings
Ingredients: 1 15oz can pumpkin puree; 1 cup unsweetened applesauce; 0.5 cup maple syrup; 0.25 cup vegetable oil ((can use melted coconut oil if no allergies)); 1 cup brown sugar; 1.5 tsp vanilla; 1 tbsp apple cider vinegar; 2 cups flour ((see post if GF)); 1 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1.5 tsp cinnamon; 0.5 tsp nutmeg; 0.5 tsp ground ginger; 0.5 tsp ground cloves; 0.25 tsp allspice; 2 cups powdered sugar; 0.25 cup maple syrup; 0.25 cup brown sugar; 0.5 tsp cinnamon; 0.5 tsp vanilla; 2 tbsp unsweetened vanilla plant milk

Instructions

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1

Preheat oven to 350 degrees F (180 C).
2

Combine all wet ingredients: can pumpkin puree (1 15oz), unsweetened applesauce (1 cup), maple syrup (0.5 cup), vegetable oil (0.25 cup), brown sugar (1 cup), vanilla (1.5 tsp), and apple cider vinegar (1 tbsp). Beat until just combined.
3

In a large bowl, mix all dry ingredients: flour (2 cups), baking soda (1 tsp), baking powder (1 tsp), salt (1 tsp), cinnamon (1.5 tsp), nutmeg (0.5 tsp), ground ginger (0.5 tsp), ground cloves (0.5 tsp), and allspice (0.25 tsp) with a spatula.
4

Liberally grease a bundt pan, then pour the batter inside.
5

Bake for 45-55 minutes or until a toothpick inserted comes out clean.
6

While the cake bakes, prepare the glaze by beating together powdered sugar (2 cups), maple syrup (0.25 cup), brown sugar (0.25 cup), cinnamon (0.5 tsp), vanilla (0.5 tsp), and unsweetened vanilla plant milk (2 tbsp).
7

Once the cake is done, carefully invert the pan to release the cake.
8

Pour the glaze over the top.
9

Serve immediately or store in an airtight container for up to 3 days. Best served warm.