40 minutes
A cozy and comforting cake perfect for autumn snacking with the warm flavors of pumpkin and spices.
All Purpose Flour, none
cups
Baking Soda, none
teaspoons
Kosher Salt, none
teaspoons
Ground cinnamon, none
teaspoons
Fresh Nutmeg, grated
gratings
Ginger Powder, none
teaspoons
Ground Cloves, none
pinches
Coconut Oil, liquefied
cups
Granulated Sugar, none
cups
Brown Sugar, packed
cups
Pumpkin Puree, none
cups
Coconut Milk, none
cups
White Vinegar, none
tablespoons
Cream Cheese, none
cups
Confectioners’ Sugar, none
cups
Vanilla Extract, none
teaspoons
Cinnamon Sugar, dusted
to taste
1. Prepare the Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a 9-inch round or an 8-inch square cake pan with parchment paper, and give it a quick spray with nonstick spray. This ensures easy removal of your cake after baking.
2. Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking soda, 1 teaspoon of kosher salt, ¾ teaspoon of ground cinnamon, a few gratings of fresh nutmeg, ¼ teaspoon of ground ginger, and two pinches of ground cloves. This step is crucial as it guarantees an even distribution of leavening agents and spices, giving your cake a uniform texture and flavor.
3. Combine the Wet Ingredients and Sugar
Create a well in the center of your dry ingredients and add ½ cup of liquefied coconut oil, ½ cup each of granulated and brown sugars, ¾ cup of pumpkin purée, ¾ cup of coconut milk, and 1 tablespoon of white vinegar. Mix everything together until the batter is smooth and well-combined. The vinegar works with the baking soda to help the cake rise, so don’t skip it!
4. Bake the Cake
Pour the prepared batter into your lined cake pan and pop it in the oven. Bake for about 25 to 30 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. This ensures your cake is fully cooked yet remains moist.
5. Cool the Cake
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step prevents your cake from becoming soggy on the bottom as it cools.
6. Make the Topping
In a small bowl, whisk together ½ cup of cream cheese, ½ cup of confectioners’ sugar, and ½ teaspoon of vanilla extract until smooth. This creamy topping adds a delightful contrast to the spiced cake base.
7. Finish and Serve
Once the cake is completely cool, spread the cream cheese topping over it with a spoon or spatula. Dust with a light sprinkle of cinnamon sugar for an extra touch of flavor. Finally, cut the cake into slices and enjoy your pumpkin creation!
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