Monday, September 12, 2016

Robin Robertson's Pumpkin Spice Cake

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
Set aside.

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.


  1. Thank you for sharing. I think I will try this out, although my recipe will probably not be vegan, as I don't keep soy milk or vegan margarine on hand. Maybe I will add chocolate chips. I do like the pumpkin and chocolate combination, but glazes always seem a little fiddly to me.

    1. Chocolate chips would be excellent. I love the sweetness of a glaze, but I didn't think it would travel well.


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