Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Pumpkin pie spice: 2 teaspoons
- Salt: 1/2 teaspoon
- Canned pumpkin puree: 1 3/4 cups
- Granulated sugar: 1 1/2 cups
- Vegetable oil: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 3: In a separate bowl, combine the pumpkin puree, sugar, and oil. Mix well.
- Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before frosting (optional).
Notes
- Store leftover cake tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, microwave a slice for 15-20 seconds.
- This cake is delicious on its own or topped with a simple vegan cream cheese frosting and a sprinkle of pecans.
- Chef's tip: Be gentle when mixing the wet and dry ingredients – overmixing leads to a tough cake!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American