Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Pumpkin Spice Cake

Cakes - Fruit - -

INGREDIENTS

Cake
- 1 2/3 cups flour
- 1 cup packed brown sugar
- 1 teaspoon allspice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 teaspoon cider vinegar
- 1/2 cup canned pumpkin
Icing
- 1/3 cup apple juice concentrate
- 1/3 cup maple syrup
- 1/2 teaspoon cider vinegar
- Grated zest of one orange
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 3/4 cup crumbled firm silken tofu

METHOD

Cake
Heat the oven to 180C/350F. Mix the flour, brown sugar, allspice, baking soda and salt in an un-oiled 20 x 20 x 5 centimeter (8 x 8 x 2 inch) baking pan. Stir in remaining cake ingredients and bake for 30-40 minutes until cooked through. Allow to cool on a wire rack before frosting.

Icing
Mix the apple juice concentrate, maple syrup, cider vinegar and orange zest in a small saucepan and bring to the boil. Let simmer for 5 minutes. Mix together the cornstarch and water and stir into the saucepan. Simmer until the mixture thickens, stirring continuously. Blend this syrup and the tofu together in a food processor until smooth. Frost the cooled cake.

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