This recipe is for the playgroup moms, who asked time and again as our children learned to crawl and then walk and then ride school buses, and for the family members who asked at Thanksgiving, and again at Christmas, and at Thanksgiving, and Christmas…. This is for the friends at parties and picnics and playdates, who could not believe that this cake is vegan, and who were happy that I brought the same thing, every time, saving me lots of “what to bring” stress. You’ve probably forgotten that you asked, but thanks for asking. Here it is. Sorry it took me so long.
Pumpkin cake recipe
- 2 cups white whole wheat flour
- 1 ½ tsp. Vietnamese cinnamon
- ½ tsp. nutmeg
- ¼ tsp. cloves
- ½ tsp. ginger (optional)
- 1 tsp. fine Himalania salt
- 1 tsp. baking soda
Mix the above ingredients in a small bowl and set aside.
- ¾ cup 100% maple syrup (or 1 cup light brown sugar)
- ½ cup canola oil
- ½ cup soy milk
- 1 can 100% pumpkin (15 oz, 1 ¾ cups)
Mix the first three wet ingredients thoroughly in a large bowl; then mix in the pumpkin. Add the dry ingredients to the wet ingredients and mix thoroughly. Rub the bottom and sides of a 13×9-inch ceramic baking pan with organic canola oil. Add the cake batter to the pan and smooth with a spoon. Bake at 350°F for 34 minutes. Let cool.
I avoid canned foods, but pumpkin is one exception. Pumpkin is a great source of beta-carotene, vitamin A. Canola oil is a great source of omega-3 EFAs. The natural salt adds minerals including iodine, which is important in a plant-based diet. Both canola oil and pumpkin are highly anti-inflammatory.
Like most pumpkin cakes, breads, or pies, this one tastes best the next day. But you probably won’t wait. Enjoy it.
© Copyright 2011, Laura J. Rongé, Ciel Bleu Media, healthiveg.com. All rights reserved. Disclaimer. This article is not intended as medical, nutritional, or other professional advice.