Vegan Pumpkin Dump Cake Recipe
Ingredients
This vegan pumpkin dump cake recipe is easy to make and tasty. It’s the perfect dessert for a chilly night! To make it you’ll need the following ingredients:
- 1 can of pumpkin puree (15 ounces)
- 3/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 cup vegan butter, melted
- 1/2 cup almond milk
- 1/2 teaspoon vanilla extract
- 2 cups vegan graham cracker crumbs
- 1/4 cup vegan butter, melted
Instructions
This vegan pumpkin dump cake is so easy to make. Here’s how to do it:
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish with vegan butter.
In a medium bowl, mix together the pumpkin puree, coconut sugar, cinnamon, ginger, nutmeg, allspice, and salt. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the melted vegan butter, almond milk, and vanilla extract. Pour the mixture over the pumpkin mixture in the baking dish.
In a separate bowl, mix together the graham cracker crumbs and melted vegan butter. Sprinkle the mixture over the pumpkin mixture in the baking dish.
Bake for 30-35 minutes, or until the top is golden brown and the edges are bubbling. Let cool for 10 minutes before serving.
Nutrition
This vegan pumpkin dump cake is not only delicious, it’s also nutritious! Here’s the nutritional information per serving:
- Calories: 250
- Fat: 9g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 3g
This vegan pumpkin dump cake is a great way to indulge your sweet tooth without feeling guilty! It’s packed with vitamins and minerals, and it’s sure to be a hit with everyone. Serve it warm with a dollop of vegan ice cream or whipped cream for an extra special treat.
This vegan pumpkin dump cake is the perfect dessert for any occasion. Serve it at your next holiday gathering or just whip it up for an after-dinner sweet treat. It’s sure to be a hit! Enjoy!
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