Coconut Pumpkin Spice Cake
I know what you’re thinking “Another pumpkin recipe!” I understand that pumpkin is SO overplayed this time of year, but it’s for good reason! Pumpkin is SO amazing and SO versatile.
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Ingredients
- 1 15 oz. can coconut milk
- 1/4 cup unsweetened plain almond milk (or non dairy milk of choice)
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1 cup sugar *
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice (or 1/2 tsp nutmeg and 1/2 tsp ginger, and another 1 tsp cinnamon)
Instructions
- Preheat oven to 350 degrees and grease two 8 inch cake pans.
- In large mixing bowl add coconut milk, almond milk, pumpkin, vanilla, and sugar. Mix with wooden spoon until combined. Sift in flour, baking powder, and baking soda. Add salt and spices. Mix until combined. The batter will be thick.
- Distribute into cake pans and bake for 35 minutes or until toothpick comes out clean. (You can also make this into cupcakes, baking it for 15-17 minutes.)
- *Disclaimer, I measure 1 cup for this recipe, but I usually add less than a cup of sugar. This is for two reasons. One, I do not like overly sweet desserts, and two, most recipes call for WAY TOO much sugar. I always use less sugar to see how little I can get away with. It doesn’t change the texture of the recipe at all and the frosting will always add another hit of sweetness.