Vegan Pumpkin Cake with Vanilla Frosting

This vegan pumpkin cake is moist and delicious, and it comes with a creamy vanilla frosting. It tastes like fall. Great for any event or just to treat yourself.

Ingredients:

• 2 cups all-purpose flour
• 1 cup pumpkin puree
• 1 cup almond milk
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• 1 cup powdered sugar
• 1/4 cup vegan butter, softened
• 1 tsp vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

A 9-inch round cake pan should be greased and floured

Put pumpkin puree, almond milk, maple syrup, melted coconut oil, and vanilla extract in a large bowl

Sift the flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a different bowl

Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed

When the cake pan is ready, pour the batter into it and spread it out evenly

After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean

On a wire rack, take the cake out of the oven and let it cool all the way down

While the vegan butter is soft, add the powdered sugar and vanilla extract

Beat the ingredients together until the frosting is smooth and creamy

Spread the frosting over the top of the cake after it has cooled

Cut it up and serve!