This cake is 100% vegan, nut-free, and super easy to make, making it a winner in my book on all fronts. It also has a gorgeous moist texture. It is simple to cut into bars or squares, and for an added touch, you could even drizzle icing on top. I really hope you like it as much as I do!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup water
- 1 tablespoon instant coffee, or as needed
- 1 teaspoon oil for greasing
- 2 ¾ cups all-purpose flour
- 1 cup white sugar
- 2 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¾ cup vegetable oil
- ¾ cup water
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9×13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
- This recipe relies very much on personal taste and is very simple to adjust. In step 2, you can add extra spices if you feel you want more. You can also add more flour for a thicker consistency if your mix is very watery (this may depend on how watery the pumpkin is).
- You can use brewed coffee in place of instant, if you prefer.
Reviews
Used 1/4 tsp cloves, 1 tsp allspice, 3/4 tsp cinnamon, and 1/2 tsp ginger for the “mixed spice.” I was worried that 4 tsp total of spices would be too much, but it just right. Reduce the oil to 1/2 c and increased the pumpkin to 1 c. I have a family member is can’t eat dairy, so this was perfect. The whole family really enjoyed it. Topped each piece with either coconut whipped cream or dairy whipped cream. The coffee added a wonderful undertone to the flavors.
Made this for a kids birthday party and everyone loved it – I used decaf coffee and sunflower oil
I’m not vegan but I love this cake! It is so delicious and moist and stays that way for days. Perfect with coffee for breakfast. I followed to a T except I did reduce the sugar to 1 cup and it was still plenty sweet. I also used olive oil for the vegetable oil. Give this recipe a try, you won’t be disappointed!