Food recipes
Pumpkin & Cranberry Spice Cake (Vegan or Not)
Pumpkin & Cranberry Spice Cake (Vegan or Not) Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, bakin...
Pumpkin & Cranberry Spice Cake (Vegan or Not)
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
pumpkin, raw
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cranberries, dried, sweetened
Directions:
Preheat oven to 350 degrees.
Grease two round baking pans.
Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
Mix in flour, baking soda and powder, and salt.
Cut cranberries in half and then add to mixture, mixing until well combined.
Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
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.
Frost when cake is cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, ginger, ground
pumpkin, raw
orange juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
cranberries, dried, sweetened
Directions:
Preheat oven to 350 degrees.
Grease two round baking pans.
Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
Mix in flour, baking soda and powder, and salt.
Cut cranberries in half and then add to mixture, mixing until well combined.
Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
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.
Frost when cake is cool.