Jessica in the Kitchen · by Jessica Hylton★ 5.0 (58)
Vegan Pumpkin Sheet Cake
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 4%
CARBS 29G65% OF CAL
2G FIBER18G SUGAR9G OTHER
FAT 6G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, fluffy pumpkin cake with warm spices, made vegan with oil and plant-based milk. Perfect fall dessert topped with vegan frosting.
dessertamericanbaked good🥣 mixer🍪 sheet pan🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 cups all purpose flour ((240g) or gluten free flour mix)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can pumpkin puree ((425g))
- 1 1/2 cups sugar ((300g) I use cane sugar, you can use brown sugar or coconut sugar or other kind of granulated sugar)
- 1/2 cup oil ((100g) any neutral oil )
- 1/2 cup milk ((120mL) any vegan milk works )
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 4%
CARBS 29G65% OF CAL
2G FIBER18G SUGAR9G OTHER
FAT 6G31% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 138mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 22mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.