Vegan Pumpkin Spice Cake - cooking recipe

Ingredients

1 cup water
1 tablespoon instant coffee, or as needed
1 teaspoon margarine
2 3/4 cups all-purpose flour
1 1/4 cups demerara sugar
2 1/2 teaspoons mixed spice
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
3/4 cup vegetable oil
3/4 cup water
2 tablespoons pumpkin puree, or more to taste
1 teaspoon vanilla extract

Preparation

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 with margarine.
Combine flour, demarara 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.