Easy, Gluten Free, Vegan, Pumpkin Spice Cake
A moist, delicious, cake with the perfect balance of sweet and spice. This cake has a silky smooth texture that is delightful on the tongue and brings with it a depth of flavor that you won't soon forget. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut), Vanilla Cake Mix serves as the base for this delicious cake.
Pumpkins and Autumn go hand in hand. Warm days. Cool nights. Gatherings of friends and family. The earthy, sweet smell of pumpkin goodness baking in the oven.
The complex flavors and moist texture of this yummy cake may just give your holiday pumpkin pie a run for its money. The simple spice blend will tantalize your tastebuds and leave you feeling like you just got a warm hug from someone you love. But, don’t take my word for it. Give it a try, and see for yourself.
In addition to my Vanilla Cake Mix, all you need are 8 basic ingredients (4 of them are common spices) to make the cake and 4 common ingredients to make the frosting.
Ingredients
Cake
1 Sweet Elizabeths Organics Vanilla Cake Mix, love already included
Full fat coconut milk, healthy fats
Pumpkin puree (not pumpkin pie mix)
Apple cider vinegar
Vanilla extract, the good stuff
Ground cinnamon, Saigon is my favorite
Ground ginger, you can use fresh if you have it
Ground cloves
Ground nutmeg
Frosting
Coconut butter, palm shortening, or seed butter
Powdered sugar, organic
Vanilla extract, the good stuff
Water
Instructions
Cake
Preheat oven to 350°.
Mix coconut milk, apple cider vinegar, and vanilla extract, and spices in large bowl until combined well.
Add Sweet Elizabeth's Organics Vanilla Cake Mix, and stir well.
Grease or line an 8 inch round or a 9X13 baking pan with parchment paper.
Pour the batter into the pan. The batter will be thick.
Bake at 350° for 22 minutes. Rotate the pan, and bake for another 22 minutes or until a toothpick in the center comes out clean.
Cool completely before frosting.
ENJOY! Much love & happy baking! xo
Frosting
Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of water in a bowl with an electric mixer.
Add more water as needed to make a smoother frosting.
Please follow me on Facebook, Instagram, and Pinterest. Much love & happy baking! xo —elizabeth
Easy, Gluten Free, Vegan, Pumpkin Spice Cake
Ingredients
- 1 Sweet Elizabeths Organics Vanilla Cake Mix, love already included
- 1 can full fat coconut milk, healthy fats
- 1/3 of a can of pumpkin puree (not pumpkin pie mix)
- 1 Tablespoon of apple cider vinegar
- 1 teaspoon vanilla extract, the good stuff
- 1/2 Tablespoon ground cinnamon, Saigon is my favorite
- 1/2 teaspoon ground ginger, you can use fresh if you have it
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 cup coconut butter, palm shortening, or seed butter
- 1 cup powdered sugar, organic
- 1 teaspoon vanilla extract, the good stuff
- 4 Tablespoons water (may need more depending on desired consistency)
Instructions
- Preheat oven to 350°.
- Mix coconut milk, apple cider vinegar, and vanilla extract, and spices in large bowl until combined well.
- Add Sweet Elizabeth's Organics Vanilla Cake Mix, and stir well.
- Grease or line an 8 inch round or a 9X13 baking pan with parchment paper.
- Pour the batter into the pan. The batter will be thick.
- Bake at 350° for 22 minutes. Rotate the pan, and bake for another 22 minutes or until a toothpick in the center comes out clean.
- Cool completely before frosting.
- ENJOY! Much love & happy baking! xo
- Combine the "butter," powdered sugar, vanilla, and 2 Tablespoons of water in a bowl with an electric mixer.
- Add more water as needed to make a smoother frosting.