Vegan Pumpkin Sheet Cake
Ingredients
-
2
cups
all purpose flour
-
1
tablespoon
baking powder
-
½
teaspoon
baking soda
-
¾
teaspoon
fine sea salt
-
1
teaspoon
cinnamon
-
2
teaspoons
pumpkin pie spice
-
1
can
pumpkin puree (15 oz.)
-
1½
cups
sugar
-
½
cup
oil
-
½
cup
milk
-
2
teaspoons
vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and prepare a 9x13 sheet pan.
- Sift together the flour, baking powder, baking soda, sea salt, cinnamon, and pumpkin pie spice in a bowl.
- In a separate bowl, mix the pumpkin puree, sugar, oil, vanilla extract, and milk for at least 3 minutes until fully combined.
- Gradually add half of the dry ingredients, mix for 30 seconds, then add the remaining dry ingredients and mix for another 30 seconds.
- Pour the batter into the prepared sheet pan, smooth the top, and tap to remove air bubbles.
- Bake for 25 to 30 minutes until the center is fully cooked.
- Allow the cake to cool completely before frosting with vegan cream cheese frosting.
Nutrition Facts (estimated)
Servings
18 servings
Calories
175
Total fat
7g
Total carbohydrates
30g
Total protein
2g
Sodium
203mg
Cholesterol
0mg
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