06 October 2010

Vegan Pumpkin Gingerbread Cake

Pumpkin Gingerbread Cake
 with Spiced Buttercream Frosting
adapted from Oh She Glows

When I saw Angela's recipe for this cake I couldn't stop myself from making it. 
Besides, I haven't had my first fall pumpkin yet, even though I have plenty of cans!

Made a few minor variations to her original recipe which you can find here!

1. Made the cake loaf into a Bundt Cake instead :)
2. Less oil was used, approximately 1/5 of a cup
3. Used a whole can of pumpkin puree to make it super moist

4. Omitted the maple syrup after realizing I used it all up
5. The icing has less sugar because I only had about a cup left
6. Along with the spice blend, I added a pinch of Cardamon

If you need an excuse to do some Autumn baking
this would be it! Also, make this without the icing for
 a wonderfully healthy loaf to enjoy with tea or coffee :)


Kelsey @ Clean Teen Kelsey said... [reply]

Yummm! I've been wanting to make her recipe for like... days. Was it dry at all because you didn't use oil, or did the pumpkin make up for it? Could you still taste the gingerbread over pumpkin? I'm just trying to decide which version I want to make.. haha. Do I want to save pumpkin, or coconut oil? :P

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