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    You are in: Home / Recipes / Vegan Pumpkin Walnut Cake Recipe
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    Vegan Pumpkin Walnut Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    SaveACow's Note:

    Vegan Pumpkin Cake--it's the best!

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    Ingredients:

    Serves: 9

    Yield:

    9 inch ...

    Units: US | Metric

    Directions:

    1. 1
      Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
    2. 2
      Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
    3. 3
      In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
    4. 4
      Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
    5. 5
      Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
    6. 6
      To serve, cut into squares; may frost with vanilla frosting if desired.

    Ratings & Reviews:

    • on February 18, 2011

      55

      I made this at Thanksgiving for my vegan niece and her hubby. It was wonderful! It had no "veganism" that anyone could turn up their nose at! I'm making it again this weekend not because it's vegan, but because it's so good (and I have a box of egg substitute I need to use!)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Vegan Pumpkin Walnut Cake

    Serving Size: 1 (112 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 412.5
     
    Calories from Fat 170
    41%
    Total Fat 18.9 g
    29%
    Saturated Fat 2.2 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 279.9 mg
    11%
    Total Carbohydrate 58.6 g
    19%
    Dietary Fiber 1.4 g
    5%
    Sugars 35.3 g
    141%
    Protein 4.1 g
    8%

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