She has a kitchen addiction and loves to bake almost as much as I do! Not only does she cook, she has posts every Thursday called Thankful Thursdays. There is always something to be thankful for and I am glad to see someone consistently write about it.
When I was going through her recipes I had a hard time choosing what to make. Something I like about Thanksgiving involves pumpkin so I totally decided to make her Wacky Pumpkin Spice Cake. The fabulous thing about it was that the recipe was also vegan too!
I can never get enough of pumpkin so I grabbed my stash of pumpkin puree and made this cake for our church potluck.
Do you have your own stash?
I know at one point my husband was tired with all my pumpkin baked goods but seeing that I have taken a long break from making anything with this squash, I decided to make this cake.
It started baking and as soon as it was out of the oven and cooled, I had my husband take a whiff of it. He remarked how the house smelled like fall all over again.
This cake smelled delicious. It looks more like a chocolate cake but it calls for one tablespoon of cocoa. I looked up info wondering why this cake would ask for just this amount.
Thanks to my loving hubby since he did such a great job adding the glaze to the cake while I snoozed a little extra. 🙂
Thanks to my loving hubby since he did such a great job adding the glaze to the cake while I snoozed a little extra. 🙂
Joy of Baking describes it like this: When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.
I learned something new!
You know something else that was delicious? The glaze on this cake. Maple syrup in a glaze is sure delicious and my first time using it.
You should make this and think of November.
Thanks Veronica for posting this delicious recipe!
Pumpkin Spice Cake with Maple-Cinnamon Glaze
by Noelle Kelly
Prep Time: 15 minutes
Cook Time: 60 minutes
Keywords: bake dessert vegan pumpkin
Ingredients (18 slices)
For the cake
- 3 cups all-purpose flour
- 1 1/2 cups coconut palm sugar
- 1 tablespoon cocoa
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 (15 oz) can pumpkin puree
- 1 ½ cups water
- ½ cup vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons vanilla extract
Maple-Cinnamon Glaze
- 1 cup powdered sugar
- ¼ cup real maple syrup
- 1 teaspoon vegetable oil
- ½ teaspoon pumpkin spices
Instructions
Preheat oven to 350 degrees. Grease and flour a 10” bundt pan.
In a large bowl mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda. In a separate bowl, whisk together the pumpkin, water, oil, vinegar, and vanilla. Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in center comes out clean.
Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, blend the glaze ingredients together and pour over the cake.
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