This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
20 mins
total:
1 hr 5 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.

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  • Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.

  • Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.

  • Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

Cook's Note:

This recipe relies very much on personal taste and is very simple to adjust. In step 2, you can add extra spices if you feel you want more. You can also add more flour for a thicker consistency if your mix is very watery (this may depend on how watery the pumpkin is).

You can use brewed coffee in place of instant, if you prefer.

Nutrition Facts

234 calories; protein 3.1g 6% DV; carbohydrates 23g 7% DV; fat 14.4g 22% DV; cholesterol 0mg; sodium 265.7mg 11% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2019
Used 1/4 tsp cloves, 1 tsp allspice, 3/4 tsp cinnamon, and 1/2 tsp ginger for the "mixed spice." I was worried that 4 tsp total of spices would be too much, but it just right. Reduce the oil to 1/2 c and increased the pumpkin to 1 c. I have a family member is can't eat dairy, so this was perfect. The whole family really enjoyed it. Topped each piece with either coconut whipped cream or dairy whipped cream. The coffee added a wonderful undertone to the flavors. Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/07/2019
Used 1/4 tsp cloves, 1 tsp allspice, 3/4 tsp cinnamon, and 1/2 tsp ginger for the "mixed spice." I was worried that 4 tsp total of spices would be too much, but it just right. Reduce the oil to 1/2 c and increased the pumpkin to 1 c. I have a family member is can't eat dairy, so this was perfect. The whole family really enjoyed it. Topped each piece with either coconut whipped cream or dairy whipped cream. The coffee added a wonderful undertone to the flavors. Read More
Rating: 5 stars
10/07/2019
Made this for a kids birthday party and everyone loved it - I used decaf coffee and sunflower oil Read More
Rating: 5 stars
02/22/2019
I'm not vegan but I love this cake! It is so delicious and moist and stays that way for days. Perfect with coffee for breakfast. I followed to a T except I did reduce the sugar to 1 cup and it was still plenty sweet. I also used olive oil for the vegetable oil. Give this recipe a try you won't be disappointed! Read More
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