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| | Vegan Pumpkin Cake with Vanilla Buttercream Frosting | | Nothing says Thanksgiving quite like a pumpkin-themed dessert, which is why we're bringing you this pumpkin cake with vanilla buttercream frosting from the VegNews Holiday Cookbook! Nutmeg, cinnamon, and ginger come together to bring out the best flavor from the pumpkin. Once you serve a slice of this spiced cake at your family gathering, your omnivorous relatives will be asking for all of your vegan recipes! For more of VegNews' favorite holiday desserts, check out our VegNews Holiday Cookie Collection. From everyone at VegNews, Happy Thanksgiving! |  | | Serves 12 | What You Need:
For the cake:
3 cups whole wheat pastry flour
1-1/4 cups sugar
1 tablespoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 (15-ounce) can pumpkin purée
1 cup water
1/4 cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons dark rum or rum extract
1/2 cup pecans or walnuts, chopped
1/4 cup crystallized ginger, finely chopped
For the vanilla buttercream:
2/3 cup margarine
4 cups powdered sugar
1/4 cup almond milk
2 teaspoons vanilla
1/2 cup shredded unsweetened coconut, toasted and divided
1/2 cup chopped pecans, toasted and divided
|  | What You Do:
1. Preheat oven to 350 degrees. Lightly grease two 8-inch cake pans. In a large bowl, whisk together pastry flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt. Add pumpkin purée, water, oil, vinegar, and rum or rum extract, and whisk well to form a smooth batter. Fold in the pecans or walnuts and crystallized ginger.
2. Evenly divide cake batter between prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 15 minutes in pans. Transfer to a wire rack, let cool 10 minutes, remove from cake pans, and allow to cool completely before frosting.
3. For the frosting, in a large bowl, beat margarine with an electric mixer for 30 seconds. With beaters running, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy. Scrape down sides of bowl and beat an additional 30 seconds. For the filling, transfer 1/3 of the frosting to a small bowl, add 1/4 cup each toasted coconut and pecans or walnuts, and stir well to combine.
4. To assemble cake, place one cake layer on serving platter. Spread the filling evenly on first layer. Place remaining cake layer on top. Frost the sides and top of the layer cake with frosting, as desired, and then sprinkle the remaining toasted coconut and pecans or walnuts over the top.
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