Welp, it’s almost the end of yet another season… Pumpkin Season! Isn’t it weird that we automatically associate pumpkin flavor with fall? I mean, I guess it makes sense. The gourds are harvested in October, and can be used to make so many wonderful foods like bread, soup, and this CAKE!! AHHHHH!! It’s so good.
That pumpkin overkill though. Please, oh marketing wizards and brand ambassadors of the world, let’s scale back on the pumpkin spice barrage and keep it to food, beer, maybe a nice candle. There is no earthly need for pumpkin spice toilet paper. Wrong kind of pumpkin roll. I’m pretty sure I pumped pumpkin petrol into my gas tank yesterday morning. And yes, I sniffed my hands after, and they smelled like nutmeg ethanol*. 🙂
With Thanksgiving right around the corner, I wanted to post this recipe for those who may want to do dessert a little differently this year. That includes us, since this will be our very first vegan Thanksgiving! Traditional pies are a wonderful thing, but it's nice to bring something unexpected to the table. And this recipe could not be simpler to throw together!
This cake is moist, fluffy, and slightly dense without being heavy. The sweet frosting (I wanted to call it “buttercream”, but that’s like a compound double vegan no-no word) is the perfect complement to the spicy richness of the cake, and a sprinkling of cinnamon over the finished product is the icing on the icing on the cake. It is seriously deeeelicious, and sure to become a family fall favorite.
*Nutmeg Ethanol. Good band name.
*2 cups flour
*1 cup brown sugar
*1 cup white sugar
*1 tsp baking powder
*1 tsp baking soda
*½ tsp salt
*2 tsp cinnamon
*2 tsp allspice
*1 can pure pumpkin puree (15 oz)
*1 tsp vanilla
1 Tbsp vinegar
1 flax egg
*4 cups confectioner’s sugar
*10 Tbsp vegan butter
*1 tsp vanilla
*1 Tbsp nondairy milk
- Preheat oven to 350.
- Make your flax egg by adding 3 tablespoons hot water to 1 tablespoon ground flaxseed meal. Let it sit and get all Augustus Gloopy while you prepare the other ingredients.
- In a mixing bowl, stir together the flour, sugars, baking soda, baking powder, salt, cinnamon and allspice.
- Add the pumpkin, vanilla, oil, vinegar and flax egg and mix very well. Thick batter? Yessss. You did it right.
- Spray two 7” round cake pans with non-stick spray and then add a circle of parchment paper to the bottom of each.
- Divide the batter evenly between the two tins.
- Place into the oven and bake for 30 minutes, or until a toothpick inserted into the middle comes out clean.
Transfer to a wire cooling rack and let cool completely before frosting.
Prepare your frosting by putting the powdered sugar, vegan butter, vanilla, soy milk and cinnamon in the bowl of an electric mixer. Starting at the lowest speed, gradually increase the speed until frosting is smooth. If it’s too thick, add soy milk, just a drop or two at a time, until desired consistency is reached. Add a bit more confectioner’s sugar if you want it a little thicker.
Once your cakes are completely cooled, frost the top of one of the layers, then add the other layer and frost the whole cake.
Sprinkle the frosted cake with cinnamon. If desired, add some crushed, toasted walnuts to the top, as pictured.