I'm not sure what exactly sparked my desire to bake this week, but it was some combination of the following:
- The birthdays of Nicole, her roommate Morgan, and Morgan's sister, Adrianne
- The onset of fall and the desire to fill the house with the smell of baked goods
- There was no room in the freezer for my ice cream maker
- I just really like baking.
Whatever the reason, I did some Internet searching and finally decided on this recipe for vegan pumpkin spice cake!
- 1/2 cup soy margarine, softened to room temperature (myself and most vegan recipes recommend Earth Balance)
- 1 cup brown sugar
- 2 egg replacers (Ener-G works the best, but a 1/2 cup of apple sauce works, too)
- 1 cup plain pumpkin (canned or fresh)
- 1 tsp vanilla extract
- 2 cups unbleached flour
- 2 tsp baking powder (reduce to 1tsp if using Ener-G)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup soy buttermilk (add 2tsp vinegar to 1/2 cup soy milk, stir to curdle)
- Pre-heat oven to 350*
- In a large bowl cream together margarine and sugar, about 2-3 minutes
- Add egg replacer and mix well
- Mix in pumpkin puree and vanilla until well incorporated
- In a separate bowl sift together flour, baking soda, baking flour, salt, and spices
- Alternate mixing in dry ingredients and milk until well incorporated
- Pour into cake pans and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs
- 1 cup tofu cream cheese (Tofutti's Better-Than-Cream-Cheese is the easiest to find)
- 1/3 cup vegan margarine
- 3 cups powdered (confectioner's) sugar
- 1 tsp vanilla extract
- Beat together until light and fluffy, 2-3 minutes
- Brown sugar brings a lot of extra moisture, for a slightly drier cake use 1/2 cup brown and 1/2 cup white.
- Using Ener-G will ensure your cake will rise correctly. Apple sauce works great, but egg replacer is better.
- Buy good canned pumpkin. Opening, cleaning, steaming, and pureeing fresh pumpkin is not worth the extra two hours of work.
- If you use unbleached all-purpose flour, which is likely, be careful not to over mix the batter
- Other spices are welcome in the mix, or up the quantities of the four above for a spicier cake
- I added in about 1/2 cup vegan chocolate chips at the end. Chocolate, pumpkin, and spices are a great fall taste.
- Orange food coloring in the frosting is definitely encouraged
- I was able to make 18 cupcakes from this recipe, they baked in 15 minutes
- I topped each cupcake with a sliver of candied ginger
I've baked a few things in my time and I'm also hyper critical of everything I make, but these cupcakes turned out capital-A-mazing! Moist and rich with a hint of pumpkin and flavor and the chocolate chips took these from great to super-great! And for any non-believers, the taste and texture of this cake should convince vegan skeptics of the potential of dairy and animal free baked goods.
... wish I'd taken pictures.