Vegan Pumpkin Cake

By Sari Huhtala

Once you try this cake you’ll be wishing it was fall year round! Pumpkin is a nutritional powerhouse. Bake this healthy cake year round for a family treat.

  • 1 cup of pumpkin puree
  • cup of coconut sugar
  • 1/2 cup of melted coconut oil
  • 1 tbsp ground flax seeds
  • 3 tbsp water
  • 1 cup spelt flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼  tsp ground cloves (omit the cloves and nutmeg if you do not have them on hand)
  • ¼ tsp ground nutmeg

Preheat oven to 350 degrees F. Combine pumpkin puree, coconut sugar and melted coconut oil in a bowl. In a small bowl combine the ground flax and water to create a flax gel egg. Let sit for about 30 seconds then pour into pumpkin mixture.

Mix well by hand or with an electric mixer. Add the rest of the ingredients and blend well. Line an 8X8 inch cake pan with parchment paper, or grease the pan with coconut oil. Pour batter evenly into pan and bake for 35-40 minutes or until toothpick inserted in cake comes out clean. Cool before frosting.

Hint: This cake turns out lovely if you wish to use eggs in place of flax eggs. Use 2 eggs and combine as directed.

Cream cheese frosting

  • ½ cup of cream cheese, softened
  • ½ cup organic icing sugar or Swerve confectioners sugar (Swerve confectioners sugar is a no-calorie natural sweetener found at select health food stores)

Subscribe to our free Alive and Fit E-News!