This Pumpkin Spice Vegan Cake is soft and pillowy, delicate and wonderfully spiced, no-one would ever guess that it is vegan.
I received product in this post for free but all opinions are my own. I actually used and loved the product for many months before the company contacted me.
With RawSpiceBar subscription you get a small parcel every month that contains three packages of various spices from around the world. You also get recipes to make with the spices. I had this subscription for six months and didn't resume because I was pregnant and thought that I'd never ever want to cook or eat anything again, but I made many different meals using their recipes and flavours.
It was a pleasant surprise when RawSpiceBar reached out to me a few weeks ago with an offer to send me their November spices to try out their service. I jumped onto this opportunity as I already love them!
Since I subscribed to them last year they changed the packaging. Spices used to come in brown paper bags and now they use these super cute colourful little pouches. They also now send two different recipes for each spice mix which is great as you have a choice of what to make. The actual spices are fresh, vegan, sugar-free, and gluten-free. Also, unlike most other subscriptions they cost very little, only 6-8 US$ a month with free shipping even in Canada.
With holidays coming up it's an absolutely amazing gift for a foodie in your family. I am also super excited to announce that I have a giveaway for December spices from RawSpiceBar. I asked the team behind RawSpiceBar and not only December spices are Holiday themed, but they also feature Icelandic flavours - I have a feeling that I'm going to subscribe for that month too! And if you don't win, fear not! RawSpiceBar offered a 50% discount off a 1-month subscription if you use code 'imglcious'. Scroll to the end of the post to enter the giveaway!!! Giveaway is open from November 21 to November 25 to US and Canada only. Skill testing question is required. Contest is now closed.
I received a November package which included a lovely assortment of fall inspired warming spices. One of the mixes was Unpumpkin Spice, which although sounds cool and funny tasted pretty much like a really good Pumpkin Spice. Recipes provided were good, but I didn't have the ingredients to make them, so I came up with my own recipe. Oh my! I am rarely this pleasantly surprised by my baking. This cake turned out soft and pillowy, delicate and wonderfully spiced. I didn't even notice how I ate quarter of the cake in just a few minutes. Good thing is that it's also vegan and although it's not totally oil-free, it only uses quarter of a cup of oil. I have a sneaking suspicion that I could reduce the oil to even 1/8 of a cup, but I haven't tried it myself. You could also definitely reduce sugar by 1/8 of a cup in this recipe if you are ok with less sweet desserts. It's not that sweet as it is, but it could definitely use an adjustment if you'd like to make it a little bit healthier.
I also consider this recipe a Mom-recipe as it requires one bowl and one spoon to mix, no mixer or food processor or multiple bowls needed. You do need measuring cups, but there's no going around it when baking unless you use scales to measure all the ingredients. Batter is mixed in less than 5 minutes, so if you'd like to bake the cake you actually need to turn on the oven way before you start making the cake otherwise it won't be hot enough when you need it.
Pumpkin Spice Vegan Cake
makes one 8-inch cake
Flour - 1 1/2 cup
Baking powder - 1 1/2 teaspoons
Salt - 1/4 teaspoon
Brown sugar - 3/4 cup (you could reduce to 1/2 cup)
Pumpkin spice - 2 teaspoons (I used RawSpiceBar Unpumpkin spice mix)
Unsweetened apple sauce - 1/2 cup
Oil - 1/4 cup
Water - 1 cup
- Preheat the oven to 350F.
- In a large bowl combine all the dry ingredients and mix well making sure that there are no lumps.
- Add all the wet ingredients and mix until flour disappears.
- Grease and flour an 8-inch cake pan.
- Pour the batter into the prepared cake pan and bake for about 50-55 minutes or until cake is baked through and there are no crumbs sticking to a toothpick inserted in the centre of the cake for testing doneness. Note: my oven usually takes longer for everything, so start checking after 40 minutes or so.
- Dust with icing sugar and eat either warm or cool. It stays soft and moist for a couple of days if it lasts this long.