Even while I adore cheesecake and trifles, there are moments when a warm, delectable cake is simply the best.
This vegan pumpkin cake with ginger icing is a perfect example of it!
The ginger frosting strikes the ideal mix between sweetness and spiciness, and it's incredibly tasty and moist.
You can use canned pumpkin or, if you'd like, replace it with butternut squash. Heck, you could achieve the same fantastic outcomes with sweet potatoes as well.
Even better, it doesn't require refrigeration. It should be fine till after dinner as long as you frost it and keep it somewhere (kind of) cool.
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