Fall at the Foley House.
Canadian Thanksgiving is all about the harvest and in my house that means pumpkins, lots of them. Instead of the traditional pumpkin pie for dessert, I opted to try something different and came up with this gluten free, vegan pumpkin cake. Choose a good quality gluten free flour to make this cake something you’ll really be thankful for.
Pumpkin Cake
Vegan and gluten-free
Vegan, gluten free and festive!
Ingredients
Cake:
1 1/2 c gluten-free flour
1 1/4 tsp baking powder
1 tsp baking soda
3/4 c sugar
1/4 c ground flax seed
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
pinch of salt
1 c pureed pumpkin (not pumpkin pie filling)
1/4 c Vegan Butter melted (like Earth Balance) or vegetable oil
1 tsp vanilla
1 c rice milk
1 tbs lemon juice
1/4 c pecan pieces
Icing:
1/4 c vegetable shortening (like Earth Balance)
1/2 c icing sugar
3 tbs maple syrup
1/2 tsp vanilla
1/4 c pecan pieces
whole pecans for decorating (optional)
Directions:
Pre-heat oven to 400F/200C. Grease or line tins (I used two 8 inch tins).
In a small bowl, combine rice milk and lemon juice and set aside.
Combine flour, baking powder, baking soda, sugar, ground flax seed, salt and spices in a bowl. Mix to combine.
The dry ingredients.
The wet ingredients.
In a separate bowl, mix together the melted butter, pumpkin puree, vanilla and rice milk mixture.
Pour the wet pumpkin mixture into the dry flour mixture and stir to combine. Add 1/4 c of pecan pieces.
Ready for the oven.
Pour the batter equally into the prepared tins. Bake on the centre rack at 400F for 18-20 minutes or until a knife/cake tester comes out clean.
Let cool in tins for at least 10 minutes.
For the icing, use a hand mixer to whip the shortening until it is fluffy.
Sugary sweet vegan icing with a hint of maple to keep it festive.
Alternate adding the icing sugar and maple syrup gradually to the shortening and continue to mix until fully combined. Finally, mix in vanilla.
When the cakes are completely cool, ice one cake with a thin layer of icing.
Using a mortar and pestle, or a heavy object and some anger, break down 1/4 c of pecan pieces in to a rough crumb. Sprinkle evenly on top of the iced cake.
The coarse pecan crumb adds a bit of crunch to the middle layer.
I used whole pecans (and a steady hand!) to decorate the side of the cake.
Top the iced cake with the second cake and completely ice. Decorate with pecans, if desired, and serve.
I used long pieces of pecans to make a pumpkin on top
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