This moist double-decker delight will leave your guests at your mercy!
Cake Ingredients:
- 3 cups whole wheat flour (pastry or regular)
- 1 1/4 cups cane sugar
- 1 Tbsp baking soda
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 3/4 tsp nutmeg
- 1/2 tsp sea salt
- 1 15-oz can pumpkin puree
- 1 cup water
- 1/4 cup safflower oil
- 1 Tbsp apple cider vinegar
- 2 tsp vanill extract
Cake Method:
Preheat oven to 350 deg.
In a large bowl whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt with and electric mixer (using the whisk attachment).
Add pumpkin, water, oil, vinegar and vanilla and whisk well to form a smooth batter.
Divide batter and pour each half into a lightly greased 8" or 9" cake pan.
Bake for 30 - 35 minutes or untila toothpick inserted in the center comes out clean.
Allow cake to cool for 15 minutes in the pans, then transfer to a wire rack and let cool fully before icing.
Vegan "Buttercream" Icing:
Link to this page or follow directions below:
Ingredients:
- 2/3 cup softened vegan margarine (Earth Balance, Soy Garden)
- 4 cups powdered icing sugar
- 1/4 cup vanilla soy or rice milk
- 2 tsp vanilla
Optional:
- 1/3 cup shredded coconut
- 1/3 cup chopped pecans or walnuts
Method:
In a large bowl beat margarine with an electric mixer for 30 seconds.
With beaters going, slowly add powdered sugar, almond milk, and vanilla and beat for 2 to 3 minutes until light and fluffy.
Scrape down the sides of the bowl and beat an additional 30 seconds.
For the filling, transfer one-third of the frosting to a small bowl, add the coconut and nuts and stir well to combine.
Source: VegNews Magazine, October 2008, pg.64
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