Vegan pumpkin cake

100 Calorie Pumpkin Cake

Yield

9 slices

Ingredients

1/2 cup pumpkin puree  3/4 cup

1/2 cup water  1/4 cup

3 tbsp oil, almond butter, or additional pumpkin

1 tbsp vinegar

2 tsp pure vanilla extract

1 1/2 cups flour (spelt, white, or oat)substitute 1/4 cup quick oats

1/3 cup sugar, unrefined if desired

2 tsp cinnamon + 1/2 tsp. ground cloves, ground ginger, ground nutmeg

3/4 tsp each: salt, baking powder, and baking soda

1/2 cup raisins

Pumpkin Buttercream Frosting

(This frosting is optional but highly recommended, because it tastes so good!)

2 tbsp butter or nut butter of choice, or 4 tbsp coconut cream

2 tbsp Laird Pumpkin Spice Superfood Creamer

1 cup powdered sugar, unrefined if desired

2 tbsp milk of choice (omit if using coconut cream above)

Instructions

Preheat the oven to 350 F. Whisk liquid ingredients for the cake, then add all remaining cake ingredients to form a batter. Smooth into a greased or lined 8-inch pan. Bake 15 minutes. Let cool, then frost as desired. The cake tastes even sweeter the next day!

If making the frosting recipe above, whip everything together using hand beaters or a mini food processor (triple the recipe for a regular food processor). Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months.