Pumpkin spice cake (v)

A delicious cake balancing pumpkin undertones with delicate spices.
Makes two loaf cakes, to serve approximately 20.

Lightly adapted from It Doesn't Taste Like Chicken.


Original post (with pictures) here.

Ingredients:
For the cake -

2-1/2 cups plain flour
1-3/4 cup white sugar
1-1/2 tbsp mixed spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1-1/2 cups non-dairy milk of choice (I used unsweetened almond)
1 cup pureed pumpkin (either tinned or fresh pumpkin cooked, mashed and pureed
1/2 cup vegetable oil
2 tbsp apple cider vinegar
1 tsp vanilla extract

For the icing (this makes a bit more than you really need) -
3 cups icing sugar
1/2 non-dairy margarine
1/2 cup non-dairy cream cheese
2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 – 2 tbsp non-dairy milk

Method:

1. Preheat your oven to 180’C (375'F) and grease / line two loaf trays (the original recipe called for round cake tins so you could do that instead).
2. In a large mixing bowl, whisk the dry ingredients together (flour, sugar, spice, baking soda, baking powder, salt).
3. In a medium mixing bowl, mix the wet ingredients together (milk, pumpkin, oil, vinegar, vanilla).
4. Pour the wet ingredients into the dry and mix with a wooden spoon until just combined.
5. Divide the batter between your cake pans and bake for approximately 35 minutes. Bake until a toothpick inserted in the centre comes out clean.
6. To make the icing, beat all icing ingredients together with electric beaters. Ice once the cakes are cooled.
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