Labels:
dessert,
vegan,
vegetarian
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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