This simple batter bakes up into a vegan cake, sweet and spicy with a tender crumb. We love it as an afternoon snack or after-dinner dessert.
Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep.
In a large bowl, whisk together the flour, brown sugar, salt, baking soda, baking powder, and spices.
In a medium bowl, whisk together the vanilla, oil, pumpkin purée, and water or almond milk.
Stir the wet ingredients into the dry until evenly moistened. Mix in the raisins (or walnuts or cranberries). Transfer the batter to the prepared pan.
Bake the cake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
Remove the cake from the oven and serve it warm from the pan, garnished with confectioners' sugar if desired.
Cool completely, and store any leftovers, well wrapped, at room temperature for several days. Freeze for longer storage.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
