Hello everybody! I had so much fun this past weekend at the apple orchard with my family! I got some really great apples plus some pumpkin butter and apple cider! I'm not sure what I'm going to be doing with the pumpkin butter yet. I was actually thinking about trying my hand at some pumpkin spice donuts? Yes? No? I'm writing a weekly column on Vegan Mainstream for Vegan MOFO so I'm trying to come up with new recipes for that. My first recipe will be posted this Saturday! Be sure to check out my Facebook page to know when it's up and ready to view! I guess you'll just have to wait and see what I'm going to do with the pumpkin butter, but if you have any good ideas - feel free to comment and let me know!
It's my Dad's birthday tomorrow and I took the opportunity to make him this delicious Pumpkin Spice Cake with Maple Cream Cheese Frosting. This is delectable. It's sort of a cross between a pumpkin pie and a carrot cake. It's so sweet and moist - and the maple frosting is the perfect addition! I used 100% real Maple Syrup in the frosting. It's this really great local brand that I absolutely love. The frosting isn't overly maple - so if you would like more maple flavor, try adding a tsp of maple extract! I didn't have any on hand, but I'm sure that it would make this even more yummy! This was my first time making a round cake and a double layer cake! I got some really great presents from my parents for my birthday and now I finally got to use them! I can't wait to try making my grandma's Mayonnaise Cake like this!
My Dad hasn't actually tried the cake yet. He's waiting for it to be his actual birthday to eat it. Stubborn. But my Mom took a bite of my slice and thought it was amazing! I'll have to let you guys know tomorrow what Dad thought!
- 1/2 cup shortening
- 1 1/4 cup brown sugar
- 1/4 cup applesauce
- 1 cup canned pumpkin
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/8 tsp cloves
- 1/2 cup non-dairy milk (I used So Delicious Unsweetened Coconut Beverage)
Preheat the oven to 350 degrees F.
In a large bowl - beat the shortening, and brown sugar with a mixer until light and fluffy. Add in the applesauce, pumpkin, vinegar, and vanilla and beat with the mixer until well incorporated. Set aside.
In a separate bowl - Sift together the flour, powder, soda, cinnamon, nutmeg, ginger, and cloves. Once combined add in to the wet ingredients in three stages - alternating with the milk. (Add a third of the dry, then a third of the milk, then a third of the dry and so on...)
Grease two 8-inch cake pans and divide the batter between the two pans. Bake at 350 degrees F for 25-30 minutes until the top is golden brown and when a toothpick inserted into the middle comes out clean. Cool the cake completely before frosting.
- 8 oz vegan cream cheese (I used Galaxy brand)
- 1/4 cup shortening
- 2 tbsp Pure Maple Syrup
- 3 cups powdered sugar
In a small bowl - mix the cream cheese and shortening with your hand mixer until well combined. Add in the syrup and sugar and mix until your frosting reaches the right consistency.
To Assemble the cake - place one of the layers upside down on a cake stand or serving platter. Frost the top of that cake with a layer of the cream cheese frosting. Place the second layer right side up and use the rest of the frosting to frost the top and sides of the cake!