One of the best vegan blogs is my personal favorite, ohsheglows.com. I depend on her blog for inspiration and fool-proof recipes. That's one of the best parts of cooking blogs: the blogger (usually!) has tried the recipe a few times and only recommends what works. And I love passing along to my readers easy, sensible recipes that work!
Adapted from Fat Free Vegan.
- 1 cup canned pumpkin
- 3 tbsp pure maple syrup
- 3/4 cup sugar
- 1/3 cup coconut oil (or canola), softened (a little pricey, but worth it)
- 1/4 cup blackstrap molasses
- Chia egg (1 tbsp chia + 3 tbsp water) (I did the same, but with ground flax seed)
- 1 2/3 cups unbleached all-purpose flour
- 1 1/4 tsp baking soda
- 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1 tsp sea salt
- 1 tsp baking powder
- 1/8 th tsp ground cloves
- 1/2 cup toasted chopped walnuts
Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting (see below). Serves eight 1-inch slices.
Spiced Buttercream FrostingButtery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.
- 1/2 cup Earth Balance Butter Stick, softened
- 1 3/4 cup icing sugar (aka: confectioner’s sugar)
- 1 tsp pure vanilla extract
- 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
- 1 tbsp almond milk (as needed to thin out to desired consistency)
Veganmama note: this frosting is the bomb, and I'm not a frosting lover.