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    You are in: Home / Recipes / Pumpkin & Cranberry Spice Cake (Vegan or Not) Recipe
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    Pumpkin & Cranberry Spice Cake (Vegan or Not)

    Pumpkin & Cranberry Spice Cake (Vegan or Not). Photo by Lisa Clarice

    1/1 Photo of Pumpkin & Cranberry Spice Cake (Vegan or Not)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Lisa Clarice's Note:

    This pumpkin cranberry spice cake is my own recipe that makes an incredible, moist vegan cake! Your friends will never guess it's vegan. You can make it non-vegan if you like. I make this recipe with fresh pumpkin and fresh cranberries when those two items are in season. You can use canned pumpkin and frozen cranberries as well. The frosting is an orange/vanilla butter cream (using vegan butter). Enjoy!

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Grease two round baking pans.
    2. 2
      Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
    3. 3
      Mix in flour, baking soda and powder, and salt.
    4. 4
      Cut cranberries in half and then add to mixture, mixing until well combined.
    5. 5
      Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
    6. 6
      To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
    7. 7
      Frost when cake is cool.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin & Cranberry Spice Cake (Vegan or Not)

    Serving Size: 1 (782 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2097.0
     
    Calories from Fat 886
    42%
    Total Fat 98.4 g
    151%
    Saturated Fat 59.5 g
    297%
    Cholesterol 244.0 mg
    81%
    Sodium 3188.7 mg
    132%
    Total Carbohydrate 297.6 g
    99%
    Dietary Fiber 25.5 g
    102%
    Sugars 147.4 g
    589%
    Protein 29.0 g
    57%

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