Pumpkin Spice Cake (vegan)

Ingredients

• • 1 ¼ cups shortening or unsalted vegan butter

  • 3 tbsp egg replacer (Bob's Redmill)

  • 6 tbsp cold water

  • 1 cup packed brown sugar

  • 1 ¼ cups white sugar

  • 1 (15 ounce) can pumpkin puree

  • 3 cups cake or pastry flour

  • 2 tsp baking soda

  • 1 tsp salt

  • 3 ½ tsp ground cinnamon

  • 1 tsp ground nutmeg

  • ½ tsp ground allspice

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

Preparation

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

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

  3. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, (and ginger, if dry). Set aside.

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

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

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

  7. Fold in the flour mixture, 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.