Thursday, September 22, 2011

It's Pumpkin Season!

Vegan Pumpkin Spice Cake
¼ cup, 3 Tablespoons non-dairy milk (this may vary depending on the pumpkin purée)
1 teaspoon apple cider vinegar 

½ cup, 1 Tablespoon sugar
½ cup pumpkin purée
2 Tablespoons margarine (Earth Balance), melted
2 Tablespoons barley malt syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon lemon juice

1 ¼ cup all-purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda

Preheat oven to 350F (177C).  In a small bowl, whisk together the non-dairy milk and the apple cider vinegar (this mixture is a substitute for buttermilk).  Set aside.

In a large bowl, whisk together the sugar, pumpkin purée, margarine, barley malt syrup, cinnamon, vanilla extract, nutmeg, cloves and lemon juice. 

In another large bowl, whisk together the all-purpose flour, baking powder and baking soda. 

Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and mix until just incorporated. 

Pour mixture into a lightly oiled 8 inch round cake pan and bake for about 35 minutes or until an inserted toothpick comes out clean.

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