I figured that I had still quite a few pumpkin purée cans from last thanksgiving and I wanted to use one up. This was a wonderful found. Thank you to Versatile Vegetarian Kitchen for this really amazing recipe. The great thing, you can really prepare it in 10 minutes. It is quick and easy and everyone who tasted it loved if for the spongy texture and the light sugary taste. This is again a great vegan cake to introduce to friends if they would like to cut back on too much animal produce.

Makes: 8” x 8” / 20cm x 20cm cake
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30-35 minutes

Ingredients:

• Pumpkin Puree – 1 Cup
• Whole Wheat Flour – 1 cup
• All purpose flour – 1/2 cup
• Sugar – 3/4 cup
• Salt – 1/4 tsp
• Baking Soda – 1 tsp
• Apple Cider vinegar – 1 tsp
• Oil – 1/4 cup or 4 TBSP
• Water – 1/3 cup
• Cardamom – 5 pods powdered
• Shredded Sweetened Coconut – 1 Cup

Method:
Preheat the oven to 350 F. Grease a 8″ square pan with some vegetable oil spray. Set aside. In a large bowl, whisk together flour, salt, baking soda. Add shredded coconut and cardamom powder to it. Whisk one more time to coat all the coconut with flour. In another bowl, take pumpkin puree, oil, water, apple cider vinegar and sugar. Whisk them together till combined. Dump the dry ingredients to the wet ingredients and mix. Try not to over mix. I prefer folding it with a spatula rather than beating it. Pour to the prepared pan and bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for about 15 minutes and then turn it on to the wire rack to cool completely. You could cool this in the pan if you wish. Cut when completely cool.