Orange meets pumpkin in this amazing Vegan Orange Pumpkin Sweet Cake. It’s like tasting a little bit of summer and a little bit of fall all in one bite. Light, airy and scrumptious. This can be made in either 4-inch or 10-inch fluted pans and all it needs is a light glaze to top it off. Perfect for breakfast, a snack or even for a party.
Allergy info: Dairy-free, Egg-free, Peanut Free, and Tree nut-free.
- Prep Time: 25m
- Cook Time: 35m
- Total Time: 60h
Ingredients
- 2 tbsp. Orange zest
- 2 Egg replacer eggs
- 1 c Granulated sugar
- 1 c Water
- 3/4 c Canned Pumpkin
- 1/4 c Vegetable oil
- 2 tsp. Vanilla
- 1 1/2 c All-purpose flour
- 1/2 c Whole wheat flour
- 2 1/2 tsp. Baking powder
- 2 tsp. Pumpkin pie spice
- 1/2 tsp. Salt
Glaze:
- 3 tsp. orange juice
- 1 c powdered sugar
Instructions
- Preheat oven to 325 degrees. Grease and flour 4-inch fluted individual pans or one 10-inch fluted tube plan. Zest the orange and set aside the orange to be juiced later in the glaze.
- Make the egg replacer eggs and set aside. In a large bowl add the sugar, water, pumpkin, oil, and vanilla and mix. Add the egg replacer and orange zest and mix again. In another bowl, combine the flours, baking powder, pumpkin pie spice, and salt and then add them to the wet ingredients. Mix well.
- Pour batter into the fluted pans, place in the oven, and bake 30-35 minutes for the small pans and 45-50 minutes for the large pan. Test to make sure they are done. Remove from the oven and let cool (10 minutes). Flip over and remove the cakes from the pan.
- To make the glaze, combine the powder sugar and 3-4 teaspoons of orange juice in a medium bowl. Drizzle the cakes with the glaze and sprinkle with additional pumpkin pie spice.
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