Vegan Pumpkin Snack Cake

Pumpkin and spices, pumpkin and nuts, pumpkin and chocolate, pumpkin and cranberries - these are the popular combination out there. But, I do know that pumpkin and coconut go very well due to some of the Indian dishes we make with it. I converted that to a snack cake. This is not a light and airy cake. This is a moist, dense cake which is neither too sweet nor very rich. This is perfect served as is or with a glaze. I preferred it with a cup of tea.

One Year Ago - Vegan Almond Cookies
One Month Ago - Honey Applesauce Muffins

Ingredients:
Pumpkin Puree - 1 Cup
Whole Wheat Flour - 1 cup
All purpose flour - 1/2 cup
Sugar - 3/4 cup
Salt - 1/4 tsp
Baking Soda - 1 tsp
Apple Cider vinegar - 1 tsp
Oil - 1/4 cup or 4 TBSP
Water - 1/3 cup
Cardamom - 5 pods powdered
Shredded Sweetened Coconut - 1 Cup

Method:
Preheat the oven to 350 F. Grease a 8" square pan with some vegetable oil spray. Set aside. In a large bowl, whisk together flour, salt, baking soda. Add shredded coconut and cardamom powder to it. Whisk one more time to coat all the coconut with flour. In another bowl, take pumpkin puree, oil, water, apple cider vinegar and sugar. Whisk them together till combined. Dump the dry ingredients to the wet ingredients and mix. Try not to over mix. I prefer folding it with a spatula rather than beating it. Pour to the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 15 minutes and then turn it on to the wire rack to cool completely. You could cool this in the pan if you wish. Cut when completely cool.

A close up..

Counting the calories..
Calories from Shredded sweetened coconut is an approximate value.

Happy Baking!!

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