Spiced Pumpkin Cake with Citrus Cream Cheese Frosting Topped with Vegan Caramel
Recipe up later this weekend.
3/4 cup vegetable margarine softened, plus additional for greasing pan
2 1/4 cups cake flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups pureed pumpkin
3/4 cup soy cream
3 tablespoon apple cider vinegar
1 teaspoon vanilla
1 1/4 cups raw sugar
Replacer for 3 eggs
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl. Whisk together pumpkin and vanilla in another bowl. Combine the vinegar and soy cream and let sit 7 minutes then add to the pumpkin.
Beat margarine and sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add egg replacer and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 40 minutes or so. I used a rectangular cake pan and cut the cake into squares. Slice each piece of cake into three layers and spread Orange Tofutti Cream Cheeze frosting (add 1 tablespoon orange juice to the recipe- previous post) in between each slice. Drizzle with caramel sauce (previous recipe) and a sprinkle of almonds and orange zest.
12 slices.