Vegan Pumpkin Spice Cake With Vanilla Maple Frosting and Spiced
150 mins (prep 120, cooking 30)
19 ingredients
1 servings
this is a beautiful cake for the fall season, you can use both pumpkin and squash or just one or the other. I am not Vegan and I must admit that most vegan food does not appeal to me, but this was both delish and beautiful, so pretty in-fact i hated to cut it up. It is a little work but well worth it, especially if your Vegan.

Categories:  seasonal , pumpkin , taste~mood , free-of... , <-4-hours , time-to-make , egg-free , vegan , sweet , cakes , fall , vegetarian , squash , vegetable , from-scratch , dessert ,
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Serving Size (1089.5 g)
Servings 1
Amount per Serving
Calories 3148.5 Calories from Fat 1099.89
% Daily Value *
Total Fat 122.21g 188.01%
Saturated Fat 62.38g 311.91%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 2167.93mg 90.33%
Total Carbohydrate 508.44g 169.48%
Dietary Fiber 41.33 g 165.31%
Sugars 375.96 g %
Protein 42.91g 85.82%
Vitamin A 735.26IU% Vitamin C 62.58mg%
Calcium 1201.39mg% Iron 23.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole wheat pastry flour, ground ginger, ground nutmeg, chipotle powder, pure vanilla extract, apple cider vinegar, chipotle powder, pure vanilla extract