Pumpkin Pudding Cake (Vegan)


This recipe has been on the blog for a while but it needed to be reintroduced. It’s absolutely delicious and conveniently vegan. The first time I made it, I was convinced that pure magic occurred in the oven.

You make the batter and subsequently pour boiling hot water over all of it and pop it in the oven. I thought I misread the directions but followed them anyways. And then low and behold, when I pulled it out the oven, it had baked into this beautiful, fragrant sponge cake with a caramelization along the bottom, all created by the addition of that added water. So, trust the directions because it will make an absolutely delicious sauce to go along with each bite.

It’s perfect to make for a crowd, especially with vegan guests. It’s also a great addition to your holiday feasts, with all the flavors of Fall included within. And add a little vanilla ice cream on top goes a long way. 😉


Pumpkin Pudding Cake (Vegan) snippet

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