Vegan Pumpkin Spice Cake with Hemp Oil
Serving Size: One Loaf
Ingredients
- 160g ¾ cup Hemp Culinary Oil – Manitoba Harvest
- 300g 1 ½ cup granulated sugar
- 24g + 135g 3 tablespoons flax seed meal + 9 tablespoons warm water
- 120g ½ cup oat 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
Instructions
- Preheat the oven to 350ºF/180ºC. Spray a 9x5 loaf pan with cooking spray and line with parchment.
- Mix flax seed meal and warm water; let sit for 15 minutes.
- In a large bowl, whisk Hemp Culinary Oil, sugar, flax mixture, oat milk, lemon juice, and vanilla.
- In a separate bowl, combine salt, baking powder, pumpkin pie spice and flour.
- Fold dry into wet until just combined.
- Pour into loaf pan; bake about 60 minutes until a toothpick comes out mostly clean.
- Cool 30 minutes on rack, remove from pan, cool to room temp.
