Vegan Pumpkin Walnut Cake
Embrace the flavors of fall with this indulgent Vegan Pumpkin Walnut Cake, a moist and spiced treat that's perfect for any occasion! Made with rich pumpkin puree, warm notes of cinnamon, nutmeg, and ginger, and crunchy chopped walnuts, this dairy-free and egg-free cake offers the ultimate balance of cozy autumn flavors and satisfying textures. Its simple one-bowl method and approachable ingredients, like non-dairy milk and apple cider vinegar, make it a breeze to bake. Perfectly soft and fluffy with a hint of caramel sweetness from brown sugar, this vegan dessert is a showstopper for holiday gatherings or everyday baking. Serve it as is, dusted with powdered sugar, or slathered with vegan frosting for an irresistible finish.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Brown sugar
- 0.5 cup Vegetable oil
- 0.5 cup Non-dairy milk (such as almond or oat milk)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped walnuts
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round or square cake pan and line the bottom with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In a separate bowl, mix the pumpkin puree, brown sugar, vegetable oil, non-dairy milk, apple cider vinegar, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it into an even layer.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and serve. Optionally, dust with powdered sugar or top with vegan frosting for added sweetness.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.2 g | 212% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3016 mg | 131% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 152.3 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1687 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
