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vegan pumpkin-coconut cake

(5 ratings)
smcgreevy avatar
Blue Ribbon Recipe by
Susan McGreevy
@smcgreevy
Port Jeff Station, NY

I started experimenting with Vegan recipes when my sister became a vegan and this recipe was a winner. You can make either loaves or muffins.

Blue Ribbon Recipe

This is a great cake for any time of the year! Light and super tasty, the flavors lend themselves to breakfast, brunch or as an afternoon snack!

— The Test Kitchen @kitchencrew
(5 ratings)
yield 16 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For vegan pumpkin-coconut cake

  • 1 c
    canned pumpkin puree
  • 1 c
    brown sugar, firmly packed
  • 1/2 c
    canola oil
  • 1/3 c
    coconut milk, light (low-fat)
  • 1 c
    flour
  • 3/4 c
    whole wheat flour
  • 1/4 c
    sugar
  • 1 tsp
    baking soda
  • 3/4 tsp
    pumpkin pie spices
  • 1/2 tsp
    salt
  • 1/3 c
    unsweetened flaked coconut
  • 3/4 c
    walnuts

How To Make vegan pumpkin-coconut cake

  • 1
    Preheat oven to 350 degrees. Spray loaf pan with nonstick spray or line cupcake pan with paper liners.
  • 2
    Whisk pumpkin puree, brown sugar, canola oil and coconut milk in a bowl.
  • 3
    Mix flour, whole wheat flour, sugar, baking soda and pumpkin pie spice in another bowl. Whisk in pumpkin mixture until blended.
  • 4
    Stir in flaked coconut. Scrape batter into pan or divide into cupcake liners. Bake until toothpick inserted into center comes out clean, about 1 hour 15 minutes for loaf and less for cupcakes. Let cool in pan 5 minutes. Unmold and let cool completely on rack. **If making muffins, reduce baking time to 35-40 minutes.
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