Ingredients
12
12 servings
- •1 cup water
- •1 tablespoon instant coffee, or as needed
- •1 teaspoon oil for greasing
- •2.75 cups all-purpose flour
- •1 cup white sugar
- •2.5 teaspoons pumpkin pie spice
- •1.5 teaspoons baking powder
- •1 teaspoon salt
- •0.5 teaspoon ground cinnamon
- •0.5 teaspoon nutmeg
- •0.5 teaspoon ground ginger
- •0.75 cup vegetable oil
- •0.75 cup water
- •3 tablespoons pumpkin puree
- •1 teaspoon vanilla extract
Instructions
- Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
- Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
- Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.
Nutritional Facts
Per 12 servings
- Calories: 234
- Carbohydrate: 23g
- Fat: 14g
- Fiber: 1g
- Protein: 3g
- Sugar: 0g
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