Have Your Cake and Vegan Too (9 page)

SERVINGS:
12

 

INGREDIENTS

3 cups
all-purpose flour
1 cup
organic granulated sugar
1 tablespoon
baking powder
2 teaspoons
pumpkin pie spice
1 teaspoon
ground cinnamon
1/4
teaspoon
salt
1 cup
pumpkin puree
(not pumpkin pie filling)
1
^¾
cups
nondairy milk
1/2
cup
canola or other mild vegetable oil
2 tablespoons
molasses
1 teaspoon
vanilla extract
1 recipe
Cinnamon Glaze (page 130)
1/2
cup
walnuts or pecans, coarsely
chopped (optional)
powdered sugar for dusting

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease a 15-cup Bundt or tube pan.

 

In a medium bowl, combine the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. In a large bowl, whisk together the pumpkin, milk, oil, molasses, and vanilla. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Spread the batter evenly into the prepared pan.

 

Bake for 42 to 47 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for about 5 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Drizzle the glaze over the warm cake and top with the nuts, if using. After completely cooled, finish the cake with a light dusting of powdered sugar. Store loosely covered at room temperature.

 

SERVINGS:
12

 

INGREDIENTS

1
^1/3
cups
almond meal
1
^2/3
cups
all-purpose flour
2/3
cup
organic granulated sugar
2 teaspoons
baking powder
1/4
teaspoon
salt
1 medium
lemon, zested and juiced
(about 2 tablespoons juice)
1
1/4
cups
nondairy milk
3 tablespoons
canola or other mild vegetable oil
1/2
teaspoon
almond extract (optional)
1 cup raspberries
(fresh, or mostly thawed if frozen)
2 tablespoons
coarse raw sugar
3 tablespoons
slivered almonds

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease an 8-inch square pan.

 

In a small bowl, combine the almond meal, flour, sugar, baking powder, and salt and mix well. In a large bowl, combine the lemon zest and juice and milk. Let sit for a minute to activate the citrus. Add the oil and almond extract, if using. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Carefully fold in the raspberries. Spread the batter evenly into the prepared pan. Sprinkle the coarse sugar and almonds over the top.

 

Bake for 42 to 47 minutes, until golden and a toothpick inserted into the center comes out clean. This cake is served from the pan. Store loosely covered at room temperature.

 

SERVINGS:
9