When fall arrives, and the aroma of pumpkin-spiced treats fills the air, it’s time to whip up a delightful dessert. Pumpkin Crazy Cake is the perfect choice, not only for its warm, comforting flavors but also because it’s dairy-free and egg-free. In this blog post, we’ll guide you through the steps of creating a moist and flavorful Pumpkin Crazy Cake that’s a breeze to make, even without eggs, milk, or butter. Whether you have dietary restrictions or just want to try something new, this cake is sure to become a seasonal favorite.
Pumpkin is the star of the show in this cake, contributing its rich flavor and moist texture. This Pumpkin Crazy Cake is the ideal dessert for any fall gathering or as a sweet treat to enjoy by the fireside with a cup of hot cocoa. Plus, the fact that it accommodates dairy and egg allergies means that more people can savor its deliciousness. Let’s dive into the ingredients and instructions to bring this delightful cake to your table.
Ingredients
For the Pumpkin Crazy Cake:
- 1 ½ cups all-purpose flour: Provides structure for the cake.
- 1 cup granulated sugar: Adds sweetness to balance the pumpkin flavor.
- 1 tsp baking soda: The leavening agent that makes the cake rise.
- ½ tsp salt: Enhances the flavor of the other ingredients.
- 1 tsp ground cinnamon: The signature spice that complements the pumpkin.
- ¼ tsp ground nutmeg: Adds warmth and depth of flavor.
- ¼ tsp ground cloves: For a touch of spiciness.
- 1 cup canned pumpkin: The star ingredient that makes the cake moist and flavorful.
- 1 tsp white vinegar: Helps with the leavening process.
- 5 tbsp vegetable oil: Replaces butter, making the cake dairy-free.
- 1 tsp pure vanilla extract: Enhances the overall flavor.
- 1 cup water: Provides moisture for the cake.
For the Frosting:
- 1 ½ cups powdered sugar: For a sweet, smooth frosting.
- 2 tbsp unsweetened cocoa powder: Adds a hint of chocolatey goodness.
- ¼ cup cold water: The liquid for the frosting.
- 1 tsp pure vanilla extract: Adds depth to the frosting.
- 2 tbsp vegetable oil: Replaces butter in the frosting, making it dairy-free.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch (20×20 cm) square baking pan.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Stir them together until well mixed.
Step 3: Create the Cake Batter
- Create three separate depressions or wells in the dry ingredient mixture.
- Pour the canned pumpkin into one well, white vinegar into the second well, and vegetable oil into the third well. Add pure vanilla extract over the top.
- Pour the cup of water over everything in the bowl. Mix well until the batter is smooth and all ingredients are fully incorporated.
Step 4: Bake the Cake
- Pour the cake batter into the greased baking pan, ensuring it’s evenly spread.
- Bake in the preheated oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Step 5: Prepare the Frosting
- In a separate mixing bowl, sift together the powdered sugar and unsweetened cocoa powder.
- Add the cold water, pure vanilla extract, and vegetable oil. Stir until the frosting is smooth and well mixed.
Step 6: Frost the Cake
- Once the cake has cooled, spread the frosting evenly over the top.
- Allow the frosting to set for a few minutes before serving.
Step 7: Serve and Enjoy
- Slice the Pumpkin Crazy Cake into squares and serve it to your eager guests.
- Garnish with a dusting of powdered sugar or a drizzle of dairy-free chocolate sauce, if desired.
Cook’s Notes
- If you prefer a slightly healthier version, consider using whole wheat flour for added fiber.
- To enhance the pumpkin flavor further, you can add a ¼ cup of pumpkin puree to the frosting.
Variations
Pumpkin Spice Crazy Cake
For an extra pumpkin spice kick, add a ½ teaspoon of pumpkin pie spice to the dry ingredients before mixing. This will intensify the warm, spicy flavor of the cake.
Keto and Low-Carb Versions (Approx. 600 words):
Creating a keto or low-carb version of Pumpkin Crazy Cake can be a bit challenging due to the absence of flour and sugar. However, you can experiment with almond flour or coconut flour for a lower-carb option. Additionally, you can use a sugar substitute like erythritol or stevia for sweetness.
Pumpkin Crazy Cake is a delightful dessert that brings the flavors of fall to your table, and its dairy-free, egg-free nature means that more people can enjoy it. Whether you’re serving it at a fall gathering or indulging in a cozy treat by the fireside, this cake is a perfect choice. So, the next time you’re in the mood for a delectable and seasonal dessert, give this Pumpkin Crazy Cake a try. It’s easy to make, and its flavors are simply irresistible. Enjoy the delightful taste of fall!
