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Soft Vegan Pumpkin Cake with Pumpkin Spice Buttercream Frosting
AVERIE COOKS19Ingredients
60Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/3 cup coconut oil
- 1/4 cup unsweetened vanilla almond milk (other milks may be substituted including coconut, soy, rice, cow, preferably at room temp)
- 2 Tbsp. molasses (mild or medium)
- 1 Tbsp. vanilla extract
- 1 tsp. canela
- 1 tsp. pumpkin pie spice
- 1 tsp. allspice
- 3/4 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 pinch salt (optional and to taste)
- 1 cup all-purpose flour
- 2 tsp. baking powder
- 1/4 cup unsalted butter (softened, half of 1 stick; use vegan butter to keep recipe vegan)
- 2 cups confectioners’ sugar
- 4 Tbsp. pumpkin spice (Latte)
- pumpkin pie spice (for sprinkling)
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