Vegan Shepherd's Pie
Perfectly moist and utterly delicious vegan pumpkin cake. Packed with holiday spices and ideal for any special occasion!
| Amount | Unit | Ingredient |
|---|---|---|
| 2 | cup | All Purpose Flour |
| 1 | cup | Light Brown Sugar |
| 1/2 | cup | White Granulated Sugar |
| 1 | tsp | Baking Soda |
| 1 | tsp | Baking Powder |
| 1/2 | tsp | Salt |
| 2 | tsp | Cinnamon |
| 1/2 | tsp | Nutmeg |
| 1/2 | tsp | Ground Ginger |
| 1 | egg | Flax Egg |
| 1 1/2 | cup | Pumpkin Purée |
| 1/4 | cup | Vegetable Oil |
| 1 | tbsp | Apple Cider Vinegar |
| 1 | tsp | Vanilla Extract |
Instructions
- Preheat the oven to 350°F (180°C). Spray two 7 inch cake pans (*see notes) with non-stick spray and cut out circles of parchment paper line the bottoms.
- Sift the flour into a mixing bowl and add the light brown sugar, white granulated sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of Hot Water and allowing to sit for a minute to become gloopy. Add the flax egg, pumpkin purée, oil, vinegar and vanilla to the mixing bowl and mix into a batter. Don't overmix.
- Divide the batter equally between the prepared cake pans.
- Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Transfer to a wire cooling rack and allow to cool completely.