The Great Pumpkin Cake Vegan Recipes
THE GREAT PUMPKIN CAKE! (VEGAN)
Yummy Pumpkin layer cake with creamy pumpkin cream cheese center, topped with streusel crumb baked in one cake pan! This might replace my love of chocolate.
Provided by KMuchetti
Categories Dessert
Time 1h30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350F
- Mix the 2 cups flour, 4 1/2 teaspoons of egg replacement powder, baking powder and baking soda in a bowl.
- Cream the 1 cup margarine and 3/4 regular sugar in another bowl.
- Mix the vanilla extract into the margarine and sugar.
- Combine 1 cup soy milk with 1 tablespoon apple cider vinegar in a separate bowl, let stand 5 minutes or until curdled.
- Mix dry ingredients into the wet add 3 cups pumpkin puree followed soy milk, vinegar mixture.
- In a medium bowl, Mix 1 cup pumpkin puree, 1/2 cup vegan cream cheese, 1 1/2 teaspoon egg substitute, 1/4 cup sugar and 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves.
- In a small bowl, Mix the 1/2 cup flour, 1/4 dark brown sugar, 1 cup rolled oats, 1 tablespoon cinnamon, 1 tablespoon ginger, 1 teaspoon nutmeg, 1 teaspoon cloves and butter until they for crumbs.
- Mix the nuts into the streusel.
- Pour half of the batter into a greased baking dish.
- Sprinkle on half of the streusel.
- Pour the pumpkin mixture on next.
- Pour the remaining batter on top.
- Sprinkle on the remaining streusel.
- Bake in a prepared cake pan until a toothpick pushed in to the center comes out clean, about 50- 60 minuets.
Nutrition Facts : Calories 446.3, Fat 9.8, SaturatedFat 5.3, Cholesterol 20.3, Sodium 286.2, Carbohydrate 83.9, Fiber 4.1, Sugar 40.1, Protein 7.9
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