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Vegan Pumpkin Gooey Butter Cake Recipe

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This recipe for Vegan Pumpkin Gooey Butter Cake is from Bailey's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cup of mashed fresh or canned pumpkin
2 tbsp. of chia seeds
6 tbsp. milk alternative
1 pack of vegan friendly cake mix
1/2 cup of vegan butter, coconut oil, etc. melted and divided evenly
1/2 cup plus 1 tbsp of soft tofu pressed OR 1 cup of cashew cream divided evenly
2 cups of powdered sugar
1 cup of walnuts
1tsp of almond or vanilla extract
cinnamon, nutmeg, ginger, allspice, clove to taste
1tsp of baking soda
1tsp of apple cider vinegar

Directions:
Directions:
1) preheat over to 350/175, combine chia seeds and milk alternative and allow to set up
2) once chia seeds are set, mix in pumpkin mash
3) combine cake mix, 1/2 cup of the pumpkin mix, 1tbsp tofu or 1/2 cup cashew cream, and 1/4 cup of the oil and mix until mixture is crumbly or a thick dough
4) press the base layer into the bottom of a greased 13 x 9 pan
5) combine powdered sugar, remaining tofu/cashew cream, remaining oil, extract, seasonings, baking soda, and vinegar and mix
6) fold in walnuts
7) poor over the top of the first layer
8) bake for 45 minute to an hour, until the edges have set and are golden
9) remove from the oven and allow to stand for 15 minutes and serve

Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This in a halloween must for vegans. It can also be adapted to be plain or various other flavors. Applesauce or butter makes for a great substitute for the pumpkin filling. Just have fun with it and adapt it per your favorite flavors and replacements.

 

 

 

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