Tuesday, October 06, 2015

Cool Autumn Days...



Call for a warm Autumn...
Pumpkin Spice Bundt Cake
recipe from
It Ain't Meat Babe
"Pumpkin Spice Bundt Cake" 


  • CAKE
  • 4 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • 1 cup vegan margarine (softened)
  • 1 cup brown sugar
  • 1 cup unrefined white sugar
  • 4 tablespoons flax meal
  • ½ cup lukewarm water
  • 1 cup soy milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups canned pumpkin puree
  • GLAZE
  • 6 tablespoons icing sugar
  • 3 tablespoons maple syrup
1.Preheat oven to 350˚.
Grease and flour one bundt cake pan.
Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. 
2.In a separate bowl, beat butter and sugar together until fluffy.
Mix flax meal and water, let sit for one minute, then add to butter mixture, slowly while stirring well.
Add vanilla extract to soymilk and let sit for one minute. 
3.Alternately add flour mixture and soymilk to butter mixture, stirring well.
Add pumpkin last and stir to combine.
Pour batter into prepared cake pan and bake for about an hour or until a chopstick inserted in the middle comes out clean. 
4.When cake has cooled for half an hour, turn it out of the pan and leave it to completely cool before glazing.
To make the glazed combine the ingredients and stir until smooth.
Drip glaze onto cooled cake and top with chopped walnuts, if you wish.

No comments:

Post a Comment