A delicious vegan take on the classic pumpkin gooey butter cake, perfect for fall or any time of year!
Ingredients: 1 box vegan yellow cake mix. 1/2 cup vegan butter, melted. 1 flax egg 1 tablespoon ground flaxseed meal + 3 tablespoons water. 1 can 15 ounces pumpkin puree. 1 package 8 ounces vegan cream cheese, softened. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1/4 cup unsweetened almond milk.
Instructions: Warm the oven up to 350F 175C and grease a 9x13-inch baking dish. Put the cake mix, melted vegan butter, and flax egg in a large bowl. Fill the baking dish with the mixture and press it into the bottom. In a different bowl, mix the powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, cloves, and pumpkin puree until the mixture is smooth. Be sure the vegan cream cheese is soft. Put this mix on top of the cake mix in the baking dish. After the oven is hot, bake it for 40 to 50 minutes, or until the middle is set. Place a wire rack inside the pan and let the cake cool all the way down. Warm up the almond milk in a small saucepan. It will be smooth after you mix in the powdered sugar. Spread the glaze over the cake that has been cooled. Serve and have fun!
Prep Time: 20 minutes
Cook Time: 50 minutes
Triangle Room Studios
