Vegan Pumpkin Cookie Cake

This vegan, gluten-free cookie cake is created with Florida Crystals® Regenerative Organic Raw Cane Sugar, pumpkin puree and other yummy ingredients that is sure to become your new fall go to recipe.

Prep Time

15 minutes

Bake Time

35 minutes

Yields

6 servings

Mary Papadimos

Mary Papadimos is a 29 year old vegan food blogger living in Tampa, FL. What first started as a hobby quickly transitioned into an entire lifestyle and brand as she began to work with food and wellness companies. Now, she runs upbeetandkaleingit full time and puts her heart and soul into developing recipes and sharing foods and products that she loves!

Ingredients


  • 1 cup Oat Flour
  • 1 cup All Purpose Gluten-Free Flour
  • 1 tsp Baking Powder
  • 1/2 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 1/3 cup Creamy Almond Butter
  • 1/3 cup Melted Vegan Butter
  • 1 cup Unsweetened Dairy Free Milk
  • 1/2 Pumpkin Puree
  • 1/4 Olive Oil
  • 1/3 cup Chocolate Chips

Instructions

Step 1

Preheat the oven to 350 degrees.

Step 2

Mix all of the ingredients together in a large bowl until a thick batter forms

Step 3

Fold in the chocolate chips.

Step 4

Place in a greased round cake pan and use a wet spoon or spatula to smooth out the top.

Step 5

Bake for 35 min and then let the cake cool down completely before serving.

Step 6

Add Vegan Frosting if you desire and enjoy!

YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.

- THE BANANA DIARIES, BRAND PARTNER

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