Preheat the oven to 350° Fahrenheit (176° Celsius). Spread parchment paper over a 13 x 9 inch baking pan., In a large bowl blend the coconut oil and sugar for about two minutes on high speed until the sugar dissolves in with the oil., Crack in the eggs and add the pureed pumpkin and vanilla extract. Blend again on medium speed until the mixture is liquid-like and is an orange color., Add all the dry ingredients into the oil mixture: The flour, baking powder, salt, cinnamon, and pumpkin pie spice. Pour in the almond milk. Blend on low speed for about three minutes, until the cake batter forms and is orange and creamy., Using a rubber spatula, scrape out the cake batter and pour it in the cake pan. Spread out the batter around the pan using the spatula., Place the cake pan in the oven to bake. Have the cake bake for about 45-50 minutes, until the cake rises and the edges are slightly brown. To test if the cake is fully baked, poke a toothpick in the middle of the cake. If it comes out dry it's ready., Remove the cake from the oven. Flip the cake pan on a wire rack. Have the cake cool for about ten minutes, until cool enough to touch., Frost the cake with vanilla frosting, cream cheese frosting, or chocolate frosting. Sprinkle the cake with cinnamon or orange sprinkles., Slice the pumpkin cake and lay it on a serving plate. Enjoy!
Prepare to make the cake.
Mix the coconut oil and sugar.
Add the eggs, pumpkin, vanilla.
Add in the dry ingredients and almond milk.
Pour the cake batter into the pan.
Bake the cake.
Have the cake cool.
Frost and decorate the cake.
Serve and enjoy!
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