Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1 cup
- Pumpkin puree: 1 cup
- Plant-based milk: 1/2 cup
- Vegetable oil: 1/4 cup
- Pumpkin pie spice: 2 teaspoons
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking sheet.
- Step 2: In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and baking soda.
- Step 3: Add the pumpkin puree, plant-based milk, and vegetable oil to the dry ingredients. Mix until just combined, being careful not to overmix.
- Step 4: Pour the batter onto the prepared baking sheet and spread it evenly.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool completely before frosting (optional) and serving.
Notes
- Store leftover cake tightly covered at room temperature for up to 3 days, or in the fridge for longer.
- A quick zap in the microwave for 15-20 seconds will bring a slice back to fluffy, warm perfection.
- Enjoy this cake with a dollop of coconut whipped cream and a sprinkle of extra pumpkin pie spice for a festive touch.
- Don't overmix the batter – gently combine the wet and dry ingredients to keep the cake light and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American