Pumpkin Spice Cake (vegan)

Ingredients

• • 1 ¼ cups unsalted vegan butter (or shortening)

  • 3 tbsp Bob's Redmill egg replacer (or see notes on eggs)

  • 6 tbsp cold water (or see notes on eggs)

  • 1 cup packed brown sugar

  • 1 ¼ cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • 2 cups cake or pastry flour

  • 1 cup all purpose flour

  • 2 tsp baking soda

  • 1 tsp salt

  • 3 ½ tsp fresh ground cinnamon (or dry ground)

  • 1 ½ tsp fresh ground nutmeg (or 1 tsp pre-ground)

  • ¾ tsp fresh ground allspice (or ½ tsp pre-ground)

  • 1 ½ tsp fresh grated ginger (or 1 tsp dry ground)

Preparation

• 1. Preheat oven to 350 degrees F (175 degrees C). 

  2. Grease and flour a 10-inch Bundt pan. 

  3. In a medium mixing bowl, use a pastry knife (or whisk) to sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, (and ginger, if dry), until well mixed with no lumps.

  4. In a separate small bowl, beat the egg replacer and water together with a fork, until thickened.

  5. In a separate large bowl, beat together the shortening, egg mixture, brown sugar, and white sugar with an electric beater, until light and fluffy. 

  6. Beat in the pumpkin puree (and ginger, if fresh). 

  7. Pour into the flour mixture, folding with a spatula, until well mixed. 

  8. Pour batter into bundt pan.

  9. Bake for 65 minutes, or until an inserted toothpick comes out clean. 

  10. Let cool in pan for 30 minutes, then turn out onto a wire rack and cool completely.

  11. Spoon vanilla glaze over top, allowing it to slowly ooze down sides (mix in small amounts of coconut cream or non-dairy milk, if consistency is too thick).