Spiced Pumpkin Cake

Name: Spiced Pumpkin Cake
Cook time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: ¼ teaspoon ground cloves; ½ teaspoon ground nutmeg; ¼ cup unsweetened almond milk; 1 cup canned solid-pack pumpkin; ½ teaspoon salt; 1½ teaspoons baking powder; ½ teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract or rum extract; ¼ cup vegetable oil; ½ cup chopped pecans (optional); 1 teaspoon pure vanilla extract or rum extract; ¾ cup packed light brown sugar or granulated natural sugar; ¾ cup packed light brown sugar or granulated natural sugar; 1¾ cups unbleached all-purpose flour

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The daughter of one of the recipe testers who made this cake said that if she could bake autumn, this is what it would taste like. This cake can be made either directly in the insert of a 4-quart round cooker or in a small baking pan set inside a 6-quart oval cooker. The chocolate frosting on is wonderful on this cake.

Ingredients

1¾ cups unbleached all-purpose flour
¾ cup packed light brown sugar or granulated natural sugar

Cake
Vegan
Autumn

Method

If using a 4-quart slow cooker, place a round of parchment paper, cut to fit, in the bottom of the slow cooker insert. Coat the parchment and sides of the insert with nonstick cooking spray. If using a 6-quart slow cooker, place a rack, trivet, or a ring of crumpled aluminum foi