Vegan Pumpkin Spice Cake with Hemp Oil

Vegan Pumpkin Spice Cake with Hemp Oil

Serving Size: One Loaf


  • 160g ¾ cup Manitoba Harvest Hemp Culinary Oil
  • 300g 1 ½ cup granulated sugar (see notes for granulated sugar alternatives)
  • 24g + 135g 3 tablespoons flax seed meal + 9 tablespoons warm water
  • 120g ½ cup oat milk (or any other plant-based milk)
  • 30g 2 tablespoons lemon juice
  • 9g 2 teaspoons vanilla extract
  • 2.5g ½ teaspoon kosher salt
  • 6g 3 tablespoons pumpkin pie spice
  • 9.5g 2 teaspoons baking powder
  • 240g 2 cups all-purpose flour (see notes for gluten free alternative)


1.Position a rack in the center of the oven and preheat to 350ºF/180ºC. Spray a 9x5 loaf pan with cooking spray and line it with a strip of parchment paper and leave an overhang as handles, spray the parchment paper with cooking spray too.

2. In a small bowl mix the flax seed meal and warm water and let sit for 15 minutes.

3. In a large mixing bowl, whisk the Hemp Culinary Oil, sugar, flax meal mixture, oat milk, lemon juice, and vanilla. In a separate bowl, combine the salt, baking powder, pumpkin pie spice and flour. Fold the dry mixture into the wet mixture until just combined. Do not overmix, the cake will come out tough.

4. Pour the prepared batter into loaf pan and bake for about 60 minutes or until a toothpick comes out mostly clean. Cool the pound cake for 30 minutes on a wire rack. Remove from the pan and let cool to room temperature, about 30 minutes.

Slice, serve, and enjoy!