Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Pumpkin pie spice: 2 teaspoons
- Salt: 1/2 teaspoon
- Pumpkin puree: 1 1/2 cups
- Non-dairy milk: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 2 teaspoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- Step 3: Add the pumpkin puree, non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the cake cool completely in the pan before frosting (optional).
Notes
- Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- A quick zap in the microwave for 15-20 seconds will make a slice of cake warm and extra comforting.
- Serve this delightful sheet cake with a dusting of powdered sugar, a dollop of vegan whipped cream, or even a scoop of vanilla ice cream.
- To ensure a tender cake, gently fold the wet ingredients into the dry – avoid overmixing to prevent a tough texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American