Vegan Pumpkin Spice Cake

This is a wonderful combination of a Pumpkin Pie and Pumpkin Cake. Some might call it a Pake. 🙂

Preheat oven to 350 degrees.   Grease your cake pan with Coconut Oil.

In a large mixing bowl, whisk together:

1 Cup Sorghum Flour

½ Cup Tapioca Flour

2/3 Cup Coconut sugar (Or 1/3 Cup Maple Syrup added to wet ingredients)

1 1/4 teaspoon Baking Soda

1/2 teaspoon Konjac Powder

1/2 teaspoon Cream of Tartar

1/2 teaspoon Celtic Sea Salt

2 teaspoons Cinnamon

⅛  teaspoon Cloves

¼ teaspoon Pumpkin Pie Spice

In a separate medium bowl, briskly whisk together:

1 Cup water

1/3 Cup melted Coconut Oil

1 Tablespoon Lemon juice

1  teaspoon Vanilla extract

(1/3 Cup Maple Syrup if not using coconut sugar)

Mix in 1 Can of Pumpkin until well blended.

Add wet ingredients to mixing bowl and beat on medium speed for 1 minute.

 

Pour batter into prepared cake pan and bake 40 mins. Cake is done when a toothpick inserted in center comes out clean.

Cool completely.

Frost with Homemade Vanilla Frosting.

 

Tastes Delicious Refrigerated!

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Published by

cookingwithsarahblog

I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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