Oh, it feels good to have my camera operational again! I’ve been sitting on this recipe (not literally!) for a month, desperately wanting to share it but unable to because how can I share anything without pictures. Now, though, I hope you can see how amazing this Pumpkin Snickerdoodle Cake is and I am thrilled to show you how easy it is to make.
It’s pumpkin time here in the US, a time when all recipes get pumpkin added to them. Seriously. Almost every recipe you see will have pumpkin or pumpkin spice in it and I wholeheartedly join in on this trend because pumpkin is awesome!
Snickerdoodle is one of my favorite cookies; I remember making them as a kid – probably one of the first things I ever baked. I had the Betty Crocker kids cookbook and made all the desserts in it. Didn’t care about the savory recipes at all, lol, just desserts! While browing through the great internet one day I saw a recipe for snickerdoodle cake and thought it was genius. And when I thought about making a vegan version last month, well, of course, I had to work in the pumpkin somehow. I hope you like it as much as I enjoyed creating it!!
I love creating this blog; I love baking; I love showing how easy vegan is. However, it isn’t always easy since it costs money to buy ingredients, keep up the website, and cover unexpected costs like a new camera lens. If you are able to, I would be super grateful for any support you can offer. I have a Patreon campaign –> please take a look and if you can, make a pledge. Thank you!
https://www.patreon.com/thelazyveganbaker
Step By Step
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt (only if aquafaba is unsalted)
- 1/2 teaspoon cornstarch
- 1/3 cup vegetable oil
- 1/2 cup pumpkin puree
- 3/4 cup light brown sugar, packed
- 1/4 cup cane sugar
- 1/4 cup aquafaba
- 2 teaspoons vanilla extract
- 2 tablespoons cane sugar
- 1/4 teaspoon ground cinnamon
Ingredients
Cake
Topping
|
|
- Preheat oven to 350F.
- Line an 8x8 or 6x10 pan with parchment paper or lightly grease. Set aside.
- In a large bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, salt, and cornstarch.
- Make a well in the center of the dry ingredients and add the oil, pumpkin puree, brown sugar, cane sugar, aquafaba, and vanilla. Mix until thoroughly combined. Batter will be quite thick!
- Scoop batter into prepared pan and spread out evenly.
- In a small bowl, combine the topping ingredients and mix well. Sprinkle evenly over the top of the cake.
- Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
- Serve as is or with a giant scoop of dairy free ice cream as an extra treat.
- Store covered at room temperature for up to 4 days or in the refrigerator for longer.
* Aquafaba is the bean brine/liquid from a can of chickpeas or other bean. Drain from the can and use as is.
I can’t have any oil, including vegan butter.
Any substitutes that would work in this recipe??
Hi LouAnn,
I have not made this recipe any other way. It may work substituting applesauce for the oil but I won’t promise it will ;-). The texture will most likely not be as nice and fluffy. If you decide to give it a try, I’d love to hear the results.
Jenny