Sunday, September 4, 2016

Pumpkin Cake


This is hands down my favorite vegan cookbook.  The recipes are so approachable and her recipes are in line with how a home cook thinks....or at least how I think. 

It's beginning to feel like fall.  I was down to 3 cans of pumpkin left from last fall's stock-up....and now there are two... 

This vegan cake is super easy to make and really delicious.  Of course, I changed a few things.  I used whole wheat pastry flour and refined coconut oil as opposed to all purpose flour and vegan margarine.

Half of one cake became dessert.  I sliced the rest and put in a tin for our road trip.

4 comments:

  1. Replies
    1. I sure will. May be a day or two before I can get it typed up, but I will certainly by the beginning of the week.

      Delete
  2. Your post reminded me that I had stocked up on pumpkin at Aldi last fall and still have several cans in my pantry. Which is exciting as I love to have pumpkin bread in the freezer and I also have a yummy recipe for pumpkin soup that I'm looking forward to making. Your cakes look delicious!

    ReplyDelete
    Replies
    1. Thanks. I did the same thing on the pumpkin stock up. I love pumpkin in desserts, but I also love pumpkin chili.

      Delete