Pumpkin Coconut Loaf Cake

I’m feeling very left out of VeganMoFo! I’m a little late, but I’m going to try to jump in now and post as much as I can for the rest of the month. To heck with sleep, chores, and errands. Vegan food deserves the top spot now!


My cake is gluten free, but you can make it with 1-2/3 cups AP or WW pastry flour (or a combination) and omit the xantham gum. I get coconut custard powder from the Asian section of my grocery store or the Asian market. Vegan coconut instant pudding mix would work too.

Gluten Free Pumpkin Coconut Loaf Cake

Heat the oven to 350 degrees.

Dry Ingredients:

2/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup chickpea flour
1/3 cup cornstarch
1/3 cup coconut custard powder
2/3 cup granulated sugar/sweetener
2 t. xantham gum
1 t. baking powder
½ t. baking soda
½ t. salt
1 t. cinnamon
½ t. ground ginger
½ t. freshly grated nutmeg
1/3 cup toasted grated coconut (if using sweetened coconut, reduce sugar to ½ cup)
¼ cup toasted chopped pumpkin seeds

Wet Ingredients:

1 cup pumpkin puree
1 cup plain or vanilla milk
1/3 cup maple syrup
2 T. canola oil
1t. apple cider vinegar
1 t. vanilla extract
2 t. coconut extract

Directions:

Lightly oil a 9 x 5 loaf pan.

Mix dry ingredients together in a large bowl. Mix wet ingredients in a small bowl until thoroughly blended. Mix the wet ingredients into the dry ingredients and stir until combined. Pour into loaf pan. Bake for 45 minutes or until toothpick inserted comes out clean.

Cool in the pan for 10 minutes, then turn onto a rack to cool completely.

This is a nice moist cake with all the right hints of fall and holidays.