In a large bowl, sieve the unbleached all purpose flour
Add vegan sugar
Add baking powder, salt and baking soda
Add fresh orange juice
Add Goya Organics Premium Olive Oil
Add pumpkin puree to the bowl and mix
Add almond milk
Optional: Add 1/8 tsp vanilla essence and 1/8 tsp rose water to the batter
Mix well and set aside
Lightly oil two 5.75" x 3" pan
Slowly pour the cake batter into the pan
Fill it up about 3/4 of the way. Use the remainder in the 2nd pan
Smooth top of the cake and gently tap the pan on a flat surface to remove air bubbles
Place the pans in the oven on the bottom rack
At about the 35 minute mark, gently pierce the side of the cake with a toothpick
If it comes out clean with no liquid on it, the cake is ready.
Turn off the heat, but, do not remove the cake from the oven.
Move cake to the top rack and keep the oven door closed for about 5 more min
Let it cool to room temperature
To make the Icing
In a small bowl add the vegan powdered sugar and almond milk
Add vanilla essence and rose water to the bowl; Mix well
Drizzle the icing on top of the cake and set it aside for about 10 minutes
Serve with milk or coffee
Video
Notes
- You can substitute all purpose for cake flour or pastry flour- To make vegan powdered sugar, you can take regular vegan sugar and blend it until its powdered. I found that coffee grinders do a great job of blending the sugar
Nutrition
Calories: 647kcal
Keyword cake with no eggs, How to bake an eggless cake