Vegan Pumpkin Pie Cake
A vegan pumpkin pie cake made from a boxed cake mix and vegan pumpkin pie filling.
Servings 12 slices
Calories 386kcal
Equipment
- 8X12" baking dish
Ingredients
- 1 box vegan cake mix divided
- 3/4 cup vegan butter divided
- 1/4 cup sugar
For the pumpkin layer
- 1 (15 oz.) can pumpkin puree
- 1 (13.5 oz.) can coconut milk (full-fat)
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup chickpea flour aka garbanzo bean flour
Instructions
- Preheat the oven to 350°F (176°C).
- Take 1 cup of the cake mix out of the box and set it aside for later.
- Mix the remaining cake mix with 1/2 cup (1 stick) melted vegan butter, then press it evenly into an oiled baking dish to form the bottom cake layer.
- Add the pumpkin, coconut milk, brown sugar, chickpea flour, pie spice, vanilla, and salt to a blender and blend for about 30 seconds until all ingredients are well combined.
- Pour the pumpkin mixture over the first layer and spread it out evenly.
- Mix the reserved cake mix with 1/4 cup sugar and 4 tablespoons butter, then crumble it evenly over the pumpkin pie layer.
- Bake at 350°F (176°C) for 55 minutes.
- Allow it to cool completely before cutting and serving.
Notes
- Allow it to cool completely before cutting.
- Store in the fridge uncovered until thoroughly cooled. Don't cover until all the steam has left the pumpkin pie cake.
- Store leftover pumpkin pie cake in the refrigerator after 24 hours.
Nutrition
Serving: 1slice | Calories: 386kcal | Carbohydrates: 58g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Sodium: 456mg | Potassium: 207mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5308IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg