Vegan Pumpkin Bundt Cake
Category: Desserts & Sweets | Blog URL: http://sweetkarolineadventuresinfood.blogspot.com/2009/11/pumpkin-bundt-cake.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Photo: Karoline Boehm-Goodnick
Until recently, I was a skeptic about vegan pastries. Really, how could a cake made without eggs, butter, cream, etc actually taste good? This recipe convinced me that some vegan goods are not only edible, but they are better than full fat carnivorous versions! Moist and light, this cake works well for breakfast as well as dessert. Either way, it's great with a cup of coffee. Look for ingredients like date sugar and barley flour at a health foods store. If you can't find date sugar, substitute maple syrup. You may use canned pumpkin (just choose the unseasoned, plain variety), but I prefer to roast my own. I recommend a combination of squash and sweet potato. Roast them in a 325 degree oven for about an hour, or until they are very soft. Set them aside to cool, remove the skins, and puree in a food processor. Don't worry if you have more than the recipe calls for -- use the leftovers for dinner!