Pumpkin Bundt Cake

(Recipe by Erin)

2 cups pumpkin puree
1 cup oil
1 tsp. vanilla
1 tsp. apple cider vinegar
2 1/2 c. sugar
2 1/2 c. flour (I used whole wheat; white or barley would probably substitute)
1 tsp. baking powder
1 tablespoon Ener-G egg replacer (dry)
1 tsp. nutmeg
1 tsp. cloves
2 tsp. cinnamon
1/4 tsp. salt

Mix wet and dry ingredients separately, then combine and stir until just mixed. Pour into a 10-inch bundt pan and bake at 350 for 1 hour, or until the cake springs back lightly to the touch and the edges are lightly browned. Let cool in the pan, then transfer to serving platter. You can dust this with powdered sugar or make a glaze: I mixed melted Earth Balance with some maple extract, a tablespoon of rice milk, and enough powdered sugar to make a thick, wet frosting.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s