Vegan pumpkin cake

1/2 cup organic whole wheat pastry flour
1/2 cup organic unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3/8 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon ground ginger
3 tablespoons light tasting extra virgin olive oil
3/4 cup + 1 tablespoon pure maple syrup (grade B)
6 tablespoons almond milk
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons apple cider vinegar
1/2 cup Spiced Pumpkin Purée* (cooled)

1. Preheat oven to 350•F.
2. Strain pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, and sift ingredients into bowl, whisk.
3. Whisk oil, maple syrup, almond milk, vanilla, and vinegar in a separate bowl. Pour into dry mixture. Whisk. Stir the pumpkin purée into batter.
4. Pour batter into prepared pan.
5. Bake for 30-35 minutes.


About paolaland

yogi, philosopher, fashion designer, chef...
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