This spiced pumpkin cake is a delightful treat, perfect for any occasion.
Preheat your oven to 375°F.
Ensure your oven is fully preheated for even baking.
Grease an 8x8 inch baking pan and line the bottom with parchment paper.
Lining the pan ensures easy removal of the cake.
In a large mixing bowl, combine the brown sugar, maple syrup, vanilla extract, plant-based milk, and vegetable oil. Whisk until well blended.
Mixing the wet ingredients thoroughly ensures a smooth batter.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ground cloves, ginger, nutmeg, and salt.
Sifting the dry ingredients helps to avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree. Mix gently until just combined.
Overmixing can lead to a dense cake, so mix just until combined.
Pour the batter into the prepared baking pan and spread it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end of the baking time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cake completely makes it easier to slice.
Slice the cake into squares and serve. Enjoy your delicious spiced pumpkin cake!
Serve with a dollop of vegan whipped cream for an extra treat.
