As I have mentioned before, Vegan on the Cheap is one of my favorite cookbooks. Rarely do the recipes have ingredients I cannot find. They also rarely have ingredients that sound a little "weird" to me. :-)
This pumpkin spice cake recipe is from this book. I did not make the chocolate glaze, so I am not sharing that recipe. (I try to only share recipes I can vouch for turning out well in my opinion.)
This recipe uses items I keep on hand and makes frugal, healthful dessert.
Pumpkin Spice Cake
Preheat oven to 350F. Grease a Bundt pan and set aside. (I used two small pans because I was slicing ours in travel sized pieces for a road trip.)
In small bowl combine:
1/2 cup soy milk (can be plain or vanilla)
2 tsps. apple cider vinegar
In a large bowl, cream together (until light brown and fluffy) for about 2 or 3 minutes:
1/2 cup of vegan margarine (softened)
1 cup of light brown sugar
1 (15 oz) can of pumpkin
1 tsp. vanilla extract
Beat until incorporated.
Stir in the soy milk mixture.
In medium bowl whisk together:
2 cups AP flour (I used whole wheat pastry flour)
1 tsps. baking soda
2 tsps. baking powder
1/2 tsp. salt
1 1/2 tsps. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Add the flour mixture to the pumpkin mixture about 1/3 at a time, incorporating after each addition.
Put batter in pan and bake for about 30 minutes or until toothpick test shows it is done.
Cool for 10 minutes on a wire rack and then remove from pan. Cool completely on wire rack and then gaze if desired.
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