2011-10-18

Pumpkin Bundt Cake


I will be at the Tampa FAAN Walk for Food Allergy on November 12 as the honorary chair again this year.  I'd be absolutely thrilled if you'd like to join my teamstart your own or make a donation.  Hope to see you there!

This cake has been a huge hit at our house.  The first one disappeared so quickly I had to bake a second just to get a photo.  My husband has even requested that I make pumpkin cake instead of pie at Thanksgiving this year.  To top it off (teehee) I've finally figured out how to get that thick, gingerbread fantasy icing without resorting to egg replacer.

One 13.5 oz can of coconut milk will give you enough liquid for both the cake and icing with a few teaspoons left over.  Feel free to substitute soy, rice or any other non-dairy milk for the coconut if you prefer.


Pumpkin Bundt Cake
(Click here for printable recipe.)

Dry Ingredients:
3 ½ C all-purpose flour
1 Tbs baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground allspice

Wet Ingredients:
1 15 oz can pumpkin puree (NOT pumpkin pie filling)
1 ½ C coconut milk
1 C granulated sugar
1 C brown sugar
¾ C vegetable oil
1 Tbs apple cider vinegar
2 tsp vanilla extract

Additional Ingredients:
shortening or nondairy margarine and flour to coat pan
or baking spray

Preheat oven to 350°F.  Prepare bundt pan by covering inside with baking spray or greasing with shortening or margarine and lightly coating with flour, then shaking off excess.

Measure dry ingredients into a large mixing bowl, then whisk together.  Combine wet ingredients in a separate bowl and whisk until together until completely combined.  Pour wet ingredients into dry, then whisk again until batter is smooth without any lumps.

Carefully pour batter into the bundt pan, then smooth top surface with a spoon or a spatula. Pick up bundt pan an inch or two above the counter and drop a few times to eliminate air bubbles.
Bake cake for 50 to 55 minutes, until a skewer poked into the cake comes out clean. Allow cake to cool in pan for ten minutes, then turn over onto a cooling rack. Allow to cool completely before icing cake.

Icing:
1 1/2 C powdered (confectioner's) sugar, packed
2 Tbs coconut milk
1 tsp lemon juice

To make icing combine powdered sugar, coconut milk and lemon juice in a bowl. Stir until combined, then microwave for 10 seconds. Quickly and carefully spoon over the top of the bundt cake. Allow icing to dry completely before covering cake to prevent crackling.


I'm submitting this seasonal treat to:

20 comments:

Haley @ Health Freak College Girl said...

oh my goodness yes please! this sounds so good :)

Isobelle said...

I think that this looks and sounds way better than pumpkin pie! I would love to try this

Kathleen Pirog Suchora said...

i am already salivating! looks fantastic!

Jeffie said...

oh man this is perfection; thanks for sharing!

Paula said...

Looks amazing! Your photographs are beautiful.

Alisa said...

That bundt looks amazing Libby! Have fun at the walk.

Danni said...

Do you think substituting something else for the coconut milk would work alright? We have peanut/tree nut allergies here and we're not 100% sure if coconut is safe or not so we're just avoiding it altogether.

This sounds delicious!

Jesica @ Pencil Kitchen said...

Look amazing and buttery ! :)

Libby said...

Thanks so much everyone for the kind words!

Danni, go ahead and use any kind of milk (dairy or non) that is safe for you.

Kay said...

I have never commented on your blog before but I have used many of your recipes. My son is allergic to egg and dairy so I am always looking for new recipes for him. I made this cake today and let me tell you we are in LOVE! I didn't have apple cider vinegar and used regular instead and also used soy milk instead of coconut. The cake is delicious. When my son got home from school we couldn't resist a slice even before the frosting!
Thank you so much for all of your hard work and please keep the recipes coming.

Libby said...

Kay, thanks so much for the comment. I actually teared up a little when I read it. It's so nice to hear from you and get such wonderful feedback. Best of luck to you and your son. I'll do my best to keep posting!

foodallergychronicles said...

Your pumpkin bundt cake looks delicious! I make a similar bundt cake using whole wheat flour and do an orange drizzle icing to top it off.

Grandma Linda said...

This cake was a HUGE hit at our house on Thanksgiving! In fact no one ate the pies I made for the non allergic people and my little allergic guy ate 2 pieces that day and finished it off the next day. I just got off the phone with him( hes 2) and he asked me to make more pumpkin cake for our tea party.The only issue I had was the icing was very thin. But we live at 7000 ft. so maybe thats why. The cake came out beautiful though. Thank you so much

susan said...

I am making this! Love everything about it!

Cassia said...

I am always looking for a vegan cake recipe. I made this for church today and everyone loved it; two people asked for the recipe. I used coconut milk egg nog and added cardamon. I'm going to make this with sweet potato tomorrow. I;m also going to try the pound cake next week!

Sarah said...

I made this for Thanksgiving, and some Jehovah's Witnesses that came to the door said mine was the best-smelling house in the neighborhood! It was delicious, and it stayed moist for several days.

Raven Whitewing said...

Awesome..I substituted 3/4 c. honey and for added surprise placed a separate mixture : 3/4 c. coconut w/3tbs. melted butter,1/4 c. brown sugar,and 2/3 c. chopped walnuts. I put this crumble mixture in the center of the batter filling. My family loved it!

Christa said...

Thank you so much! I have been vegan about one week now for health reasons and can only have something yummy twice a week. I went to a BBQ today where I needed to bring a dessert which adults and children would be eating - but I wanted to have some too! Everyone loved it, and I was shocked at how moist it was! Well done - who would ever go back to fatty butter cream frosting with this frosting recipe?! I think I will try a banana version of this for my treat next week.

J Wood said...

This cake was great. I made it for Canadian Thanksgiving for a vegan friend. It was a bit hit with everyone, not just the vegan:)

lureta said...

I have made this recipe over they years at least 10 times..Rave reviews..it is super easy to put together. You can try many variations, add cranberries, coconut shavings, honey or agave. Substitute flours for gluten free. It is very adaptation adaptable.Highly recommend.