How to make
Moist vegan cake with pumpkin - for a sweet and unforgettable day.
Add the sugar, oil and water to the blended roasted pumpkin and beat well with a wire whisk.
Then add the baking powder, by beating the mixture, add the chopped dates, lemon juice, oats and flour.
Next up, add the hot water.
Stir and pour this mixture into a greased pan of a suitable size. I wanted it to bake quick and used a large pan, but I think it would be ideal to use a pan with a diameter of about 10″ (26 cm).
I baked the vegan cake at 340°F (170°C) with a fan until fully baked for about 20 minutes. Check it.
I sprinkled the pumpkin cake with some coconut shavings on top. It became aromatic and delicious!
Excellent egg-free and dairy-free cake.
A great start to the day!
