Sweet Autumn Pumpkin Cake Food

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SWEET AUTUMN PUMPKIN CAKE



Sweet Autumn Pumpkin Cake image

Maple Syrup and Pumpkin? It's divine, AND totally vegan. I concocted this when making a birthday cake for a party including some friends who are vegan. Hope you enjoy!

Provided by Babushka

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 14

1 cup sugar
1/2 cup vegetable oil or 1/2 cup canola oil
1/2 cup maple syrup
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree (about 2 cups)
1 teaspoon maple flavoring
1/2 teaspoon salt
1/8 cup maple syrup
1/8 cup powdered sugar
2 tablespoons nonfat milk or 2 tablespoons soymilk

Steps:

  • Preheat oven to 375°F.
  • Mix together dry ingredients for cake in bowl and set aside.
  • Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
  • Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
  • Add maple flavoring while mixing.
  • Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
  • Bake at 375F for 25 minutes.
  • For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
  • When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
  • Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.

Nutrition Facts : Calories 225.2, Fat 7.1, SaturatedFat 0.9, Sodium 177, Carbohydrate 38.8, Fiber 0.8, Sugar 21.4, Protein 2.4

HALLOWEEN PUMPKIN CAKE



Halloween pumpkin cake image

Like carrot cake? Then try using up your leftover pumpkin in this clever traybake for Halloween

Provided by Good Food team

Categories     Afternoon tea, Snack, Supper, Treat

Time 50m

Yield Cuts into 15 generous portions

Number Of Ingredients 15

300g self-raising flour
300g light muscovado sugar
3 tsp mixed spice
2 tsp bicarbonate of soda
175g sultanas
½ tsp salt
4 eggs, beaten
200g butter, melted
zest 1 orange
1 tbsp orange juice
500g (peeled weight) pumpkin or butternut squash flesh, grated
200g pack soft cheese
85g butter, softened
100g icing sugar, sifted
zest 1 orange and juice of half

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  • To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  • If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you're making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Nutrition Facts : Calories 408 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.33 milligram of sodium

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