Pumpkin Spice Cake

4.8 (2 reviews)
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For the Cake Batter:
Egg replacer equivalent to 4 eggs
2 cups pumpkin
2 tsp. cinnamon
2 tsp. vanilla
1 cup vegetable oil
2 cups white, unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 2/3 cups sugar
1 cup walnuts or pecans (optional)

• Preheat the oven to 350ºF. Grease a 9- x 13-inch pan or cupcake pan.
• Prepare the egg replacer in a large bowl. Add the pumpkin, cinnamon, vanilla, and vegetable oil, mixing well.
• Add the remaining ingredients, except the nuts, and mix, then fold in the nuts.
• Pour into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool.

For the Frosting:
3 oz. nondairy cream cheese (try Tofutti brand)
2 tsp. vanilla
3/4 cup vegan margarine, softened
2 cups powdered sugar

• In a large mixing bowl, use a hand mixer to combine the nondairy cream cheese, the vanilla, and the margarine until light and fluffy.
• Sift in the powdered sugar slowly, mixing until combined.
• Spread over the cooled cake.

Make 8 to 10 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind