Feb 11, 2013

Vegan Pumpkin Spice Cake

Vegan Pumpkin Spice Cake

Servings:12. Per Serving (1 Cupcake): 135 Calories, 2.50g Fat, 27g Carbohydrates, 1.50g Protein, .75g Fiber, 12.7g Sugar.

1 1/2 Cups Cake Flour
3/4 Cup Light Brown Sugar (Packed)
1 1/2 Teaspoons Pumpkin Spice
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
3/4 Cup Pureed Pumpkin
1 1/2 Tablespoons Canola Oil
1 1/2 Tablespoons Light Vegan Butter (Melted)
1 Teaspoon Vanilla
1/2 Cup + 2 Tablespoons Water
1 Teaspoon Apple Cider Vinegar

Preheat Oven to 325 degrees. If you are making this in a loaf pan or into cupcakes etc, spray loaf pan with non-stick cooking spray, or insert paper cups into cupcake pan. Flour loaf pan after you have sprayed it.

We want to mix the dry ingredients in a mixing bowl from the wet before you join them. We don't want to activate the baking soda and powder too quickly.

In a large mixing bowl, put cake flour, brown sugar, pumpkin spice, baking powder and soda, salt. Stir the dry ingredients until well incorporated, making sugar that the brown sugar isn't still packed together.

In a small mixing ball mix together wet ingredients; pumpkin, oil, butter, vanilla, canola, water and vinegar.

Now join the wet with the dry ingredients and stir with a rubber spatula, slowly stirring, scraping the sides and mashing the lumps out as you stir. Stir until the batter is pretty much free of lumps.

Pour batter into loaf pan or if making cupcakes pour into cupcake well 3/4 the way full. Place into oven immediately.

Cupcakes usually take about 15 to 20 minutes to cook. The loaf pan takes about 25 to 35 minutes. Don't open the oven door until after the first 15 minutes of cooking, but after that stick a toothpick in the middle and check to see if it comes out clean. Keep checking and don't take them out until the toothpick comes out clean. Let cake cool completely before icing.

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