Vegan Maple Pumpkin Thanksgiving Cake with Cranberry Swirl is healthy. This cake is ready to serve in just one hour and fifteen minutes. We prepare this cake with all-purpose flour, pumpkin puree, maple syrup, milk, oil, orange juice and zest, sugar, apple cider vinegar, spices, baking soda, vanilla extract, cranberries, & cornstarch. It contains 4 grams of protein and 285 calories per serving. Serve this Vegan Maple Pumpkin Thanksgiving Cake with Cranberry Swirl with vanilla frosting, cinnamon, apple cider, apple slices, roasted pears, or hot chocolate. You may store this cake for five days in the refrigerator.
STATS:
- Calories: 285 kcal
- Preparation time: 25 minutes
- Serving size: 1 slice
- Cook time: 50 minutes
- Total time: 1 hour 15 minutes
- Course: Dessert
- Diet: Vegan
- Cuisine: American
- Serving: 12 slices
EQUIPMENT:
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Measuring spoons & cups
- Baking paper
- Rubber spatula
- Small saucepan
- Fork
- Cooling rack
- Wire whisk
INGREDIENTS:
PUMPKIN CAKE:
- 2 cups all-purpose flour
- Half cup pure maple syrup
- 1 cup pumpkin puree
- ⅓ cup vegetable oil
- Half cup brown sugar
- 1 tbsp apple cider vinegar
- Half cup unsweetened almond milk
- 2 tsp baking powder
- Half tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground cloves
- Half tsp salt
- 2 tsp vanilla extract
- Quarter tsp ground nutmeg
CRANBERRY SWIRL:
- One cup cranberries
- 3 tbsp pure maple syrup
- One tsp orange zest
- 2 tbsp orange juice
- One tsp cornstarch
- 1 tbsp water
MAPLE GLAZE:
- 1 tbsp pure maple syrup
- Half cup powdered sugar
- 2 tsp unsweetened almond milk
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- Used to make the mixture for the pumpkin cake. The flour gives structure to the cake and has a soft texture to give a tender cake. Use a gluten-free baking flour blend of your choice.
MAPLE SYRUP:
- Used to sweeten the pumpkin cake and cranberry swirl. Include agave syrup as another choice.
UNSWEETENED ALMOND MILK:
- This can be added to add moisture and to mix with the dry ingredients to create a smooth cake mixture. Utilize unsweetened soy milk if you are not using almond milk.
APPLE CIDER VINEGAR:
- This will activate the soda and properly raise the cake. It will create a light and soft texture without any eggs. Lemon juice can be added alternatively if needed.
INSTRUCTIONS:
- First, warm the oven to 350°F and grease the pan and cover it with baking paper.
- Cook cranberries, maple syrup, and orange juice in the saucepan for eight minutes.
- Mix the cornstarch with water in the bowl and add the mixture to the cranberries.
- Add orange zest, turn off the heat, and cool the cranberry sauce completely.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in the bowl.
- In a separate container, mix pumpkin puree, maple syrup, almond milk, vegetable oil, brown sugar, apple cider vinegar, and vanilla extract.
- Add the wet ingredients to the dry ones and pour half of the batter into the pan.
- Add half of the cooled cranberry sauce, then the remaining pumpkin batter on top of the sauce.
- Pour the remaining cranberry sauce on top and bake the cake for 50 minutes.
- Cool the cake for fifteen minutes, then whisk powdered sugar, maple syrup, and almond milk.
- Take out the cake from the oven, drizzle the glaze on top, and serve.
TIPS:
- Utilize the pumpkin puree instead of pumpkin pie filling to keep the same taste.
- Cool the cranberry sauce mixture properly, then include it in the cake batter.
- Mix the wet and dry ingredients together very gently to make a soft cake.
- Make swirls in the cake with cranberry sauce using a toothpick.
STORAGE INFORMATION:
FRIDGE:
- Place the cooled cake in the container and store for five days.
FREEZER:
- Cut the cake and wrap the slices to freeze for two months.
FAQs:
Is canned pumpkin puree good to include?
- Yes, you may add canned pumpkin puree for better results.
Do frozen cranberries work well in this recipe?
- Yes, you may add frozen cranberries after thawing properly.
Can I prepare this cake earlier?
- Yes, you may bake the cake one day in advance and refrigerate it.
Should I exclude almond milk from this cake?
- Yes, you may add oat milk, soy milk, or unsweetened vegan milk as per your choice.
What makes this pumpkin cake dense?
- Mixing the batter too much or including extra pumpkin puree makes a dense cake.
NUTRITIONAL INFORMATION:
Calories: 285 kcal
Net carbs: 44 g
Iron: 1.8 mg
Total carbs: 47 g
Vitamin A: 4,200 IU
Fiber: 3 g
Calcium: 35 mg
Protein: 4 g
Sodium: 190 mg
Potassium: 175 mg
