2tspPumpkin Pie Spicesee blog post to learn how to make your own!
1CAlmond Milk PLUS 2 Tbl White or Apple Cider Vinegarlet sit for 5 minutes
15oz. Can of Pumpkin Pureenot pumpkin pie filling
2Tbl Vegan Sour Cream or Canned Coconut Milk
1/4CLight Corn Syrup OR Brown Rice Syrup
Powdered Sugarfor garnishing
Vanilla Almond Milk Ice Creamfor serving
Preheat oven to 400 degrees and prepare a bundt or cake pan with cooking spray.
In a bowl, sift together the dry ingredient mixture,
In the bowl of an electric mixer, combine the milk/vinegar mixture, pumpkin and brown sugar. Beat until the sugar dissolves.
To that same bowl, add the applesauce and sour cream. Beat until combined.
Lastly, to that same bowl, add the oil, corn (or brown rice) syrup and vanilla extract. Beat until combined.
Slowly incorporate the dry sifted mixture into the wet mixture just until combined. Finish with a spatula, but do not over mix.
Evenly distribute the batter into the desired pan(s).
Baking can take an hour (or more) if using a bundt pan. The time would be much shorter using traditional cake pans. Use a toothpick and when inserted, it should have crumbs or come clean. This is a dense cake and does take longer to bake.
Allow to cool in the pan for 15 minutes and then remove to a rack to cool completely.
Serve with a scoop of vanilla almond milk ice cream and a dusting of powdered sugar.