Fall is my favorite season and not because the PSL latte is back. Growing up in the South it meant a reprieve from the hellish temperatures of summer. We always seemed to get a fall weather tease around my birthday even though summer was apt to rear it’s blazing hot head at any time before January. Like Punxsutawney Phil, I would emerge from my air-conditioned lair on October 1st to see if fall was arriving. Sweat before exiting the front porch meant there would indeed be 6-12 more weeks of summer.
Fall also meant Halloween! I lived for making a graveyard in front of our house complete with pine straw stuffed bodies then smearing them with fake blood. Of course, I was way to chicken to watch horror movies but I was down with the macabre of it all. As an adult, I anxiously await an appropriate date to retrieve my Halloween bins from the attic. I like to wait until the end of each season to add to my decorating collection so by the time the holiday rolls around the next year, I have forgotten what I bought. When I finally get to open my bins, it is like Christmas only spookier.
Our 2 1/2 year old has gotten the memo that pumpkin flavored items are a thing in the fall. She suddenly started talking about pumpkin cake. To my knowledge I’ve never eaten or made a pumpkin cake in her lifetime. We do not even partake in like 90% of pumpkin flavored items because for some reason dairy is always included. Plus she is usually busy going on and on about chocolate chip cookies. So when she brought it up again, I decided it was time to make that pumpkin cake dream come true. I found an amazingly easy delicious vegan recipe from Averie Cooks. The best thing about the recipe is that I had everything except pumpkin already on hand. Anytime I don’t have to buy a ton of specialty items for a recipe, I feel good about it.
Any changes or notes are noted below in Bold Italics.
3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed (I make my own brown sugar, it’s easy to do if you already have sugar and molasses)
1/3 cup coconut oil, in melted state (vegetable or canola oil may be substituted)
1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow), preferably at room temp (Used Cashew milk)
2 tablespoons mild or medium molasses (Used blackstrap molasses and it was fine)
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 cup unsalted butter, softened (half of 1 stick; use vegan butter to keep recipe vegan)
about 2 cups confectioners’ sugar
3 to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed (use vegan milk to keep vegan)
pumpkin pie spice, for sprinkling
Directions can be found using the link to the recipe. The cake turned out moist and super flavorful. It was a huge hit with the toddler and the wife. I will be making this one again!