Ingredients
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Instructions
- Preheat the oven to 350°F. Grease an 8”x8 square pan with nonstick cooking spray and line with parchment paper, leaving an overhang for easy removal once baked.
- In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and allspice.
- Add the pumpkin puree, eggs, oat milk, molasses and avocado oil to the dry ingredients and whisk together until a smooth batter forms, about 1 minute. Use a rubber spatula to fold everything together to ensure there is no flour left at the bottom of the bowl. The batter will look very thick and spreadable.
- Transfer the batter into the prepared pan and smooth into an even layer.
- Bake in the center rack of the oven for 36-38 minutes or until a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool for 20 minutes before lifting up the parchment paper to transfer the cake onto the cooling rack. Let cool fully for 1 hour before slicing and serving.
Test Kitchen Notes
- You can also make this cake in a 9”x5” loaf pan and bake for 55-60 minutes.
- Top the cake with your favorite frosting of choice! We paired the cake with our Vegan Cheesecake Frosting in the photos. Alternatively, simply dust with confectioners sugar before serving.
- Storage: Keep sealed in a ziplock on the counter for 1-2 days (without frosting), or keep in the fridge for 3-4 days. Always keep cake in the fridge if it has been frosted already.