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Best Vegan Pumpkin Cake - SF

This pumpkin cake is vegan, refined sugar free and super easy to make. 

Course Dessert, Snack
Cuisine American
Keywords breakfast, cake, delicious, dessert, Easy, food, pumpkin, sugar free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Slices
Marie Dorfschmidt - therawberry therawberry


  • 250 g butternut pumpkin
  • 150 g maple syrup
  • 70 g melted coconut oil
  • 1 tbsp apple cider vinegar
  • 200 g wholemeal spelt flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • a pinch of salt


  1. Wash and peel the pumpkin. Cut into bite-sized pieces.

  2. Take a medium sized pot and fill with about 2 inches of water. Bring to boil.

  3. Preheat the oven to 180℃/350℉.

  4. Insert a cooking sieve to the pot and add the pumpkin. Let cook for 15 minutes with the lid closed.

  5. Remove the pumpkin and blend in a blender until you have a smooth purée. 

  6. Add the purée to a mixing bowl and combine with all the other wet ingredients.

  7. In a second bowl combine all the dry ingredients.

  8. Gently fold both mixtures together by using a spoon or a spatula.

  9. Grease a standard sized square cake pan with coconut oil.

  10. Add the cake batter and put it into the oven for about 45 minutes.

  11. Let cool on a cooling rack for at least 15 minutes before cutting.

  12. Enjoy! 😃

  13. Don't forget to #therawberryeats over on instagram or facebook if you remake this one. I'd love to see your recreations. 🙂