Best 3 Pumpkin Spice Cake Dairy And Egg Free Recipes
Are you hankering for a delectable pumpkin spice cake without dairy and eggs? Dive into this comprehensive guide to discover the secrets of crafting a scrumptious vegan and allergy-friendly pumpkin spice cake. Embark on a culinary journey where we unravel the magic of achieving a moist and fluffy cake with tantalizing flavors of pumpkin, cinnamon, and nutmeg, all while ensuring it's dairy-free and egg-free. Get ready to delight your taste buds with a healthier take on this classic fall treat, and learn how to whip up a perfect dairy-free and egg-free pumpkin spice cake that will leave you craving for more.
Here are our top 3 tried and tested recipes!
VEGAN PUMPKIN SPICE CAKE
This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
Provided by SparkleMeSarah
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- 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 9x13-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.
Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g
ICED PUMPKIN SPICE CAKE
A pumpkin cake recipe with golden raisins and pumpkin pie spice topped with a white drizzle and nuts for a fall treat.
Provided by PAM(R) Cooking Spray
Categories Trusted Brands: Recipes and Tips Reddi-wip®
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray 13x9-inch baking pan with cooking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.
- Mix together Parkay and sugar in large bowl on medium-high speed of electric mixer until creamy. Add Egg Beaters; mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand. Pour into prepared pan.
- Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
- Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top. Cut into 12 servings. Top with Reddi-wip just before serving, if desired.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 92.8 g, Fat 19.4 g, Fiber 6.5 g, Protein 8.4 g, SaturatedFat 2.7 g, Sodium 386.6 mg, Sugar 62.6 g
PUMPKIN SPICE CAKE (DAIRY- AND EGG-FREE)
This is based on the ubiquitous "Vegan Chocolate Cake." I've made some alterations so that a) it's not quite as sweet and b) it is more like a spice cake consistency.
Provided by cathianne
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
- Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
- Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.
Tips:
- Choose the right pumpkin puree. Not all pumpkin purees are created equal. Look for a puree that is made from 100% pure pumpkin and has no added sugar or spices.
- Use fresh spices. Ground spices lose their flavor over time, so it's best to use fresh spices whenever possible. If you don't have fresh spices on hand, you can use ground spices, but be sure to use less than the recipe calls for.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
Pumpkin spice cake is a delicious and festive fall dessert. It's perfect for Thanksgiving, Christmas, or any other special occasion. With its moist texture, sweet and spicy flavor, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this pumpkin spice cake recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love