Wednesday, September 19, 2012

Vegan Pumpkin Cake with Apple Cider Glaze

If I could bake only one thing that sums of "autumn", it would be this cake.  Moist and delicious, it doesnt even need the glaze, but if you have a bit of a sweet tooth, then drizzle some on!

Vegan Pumpkin Cake with Apple Cider Glaze

In a mixing bowl, combine 15oz canned pumpkin, 1/4 cup canola oil, 1/4 cup brown sugar, and 1 cup white sugar.  Mix until 'creamed'. 

While your pumpkin mixture is mixing, combine 1 and 1/2 cups A.P. flour, 1/2 cup whole wheat flour, 1 1/2tsp baking powder, 1tsp baking soda, 1/2tsp salt, and 1tbsp pumpkin pie seasoning.  Stir to combine. 

Add 1/3 of the flour mixture to the pumpkin, followed by 1/4 cup apple cider.  Repeat twice more, at the end adding an additional 1/8 cup apple cider.  (All together, you need 3/4 cup plus 1/8 cup of cider).

Bake at 350 for 45-55 minutes in a bundt pan.  When done, cool in pan for 10 minutes, then turn out onto a plate.  Glaze the entire cake or individual slices, as desired.  Serve warm or room temperature.

(Vegan) Apple Cider Glaze
In a jar, mix 1 1/2 cups powdered sugar with 1/4 cup apple cider.  Shake well to combine.  Store at room temp. 


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