This Pumpkin Spice Cake recipe takes advantage of barley malt syrup's ability to really drive pumpkin flavors. This vegan cake is then enhanced with cinnamon, nutmeg, cloves and a touch of lemon juice, making it perfect for special occasions during the fall season.
¼ cup, 3 Tablespoons non-dairy milk (this may vary depending on the pumpkin purée)
1 teaspoon apple cider vinegar
½ cup, 1 Tablespoon sugar
½ cup pumpkin purée
2 Tablespoons margarine, melted
2 Tablespoons barley malt syrup
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon lemon juice
1 ¼ cup all-purpose flour
1 ½ teaspoon non-aluminum baking powder
½ teaspoon baking soda
1)
Preheat oven to 350F (177C). In a small bowl, whisk together the non-dairy milk and the apple cider vinegar. Set aside.
2)
In a large bowl, whisk together the sugar, pumpkin purée, margarine, barley malt syrup, cinnamon, vanilla extract, nutmeg, cloves and lemon juice.
3)
In another large bowl, whisk together the all-purpose flour, baking powder and baking soda.
4)
Add the bowl containing the wet ingredients to the bowl containing the dry ingredients and mix until just incorporated.
5)
Pour mixture into a lightly oiled 8 inch round cake pan and bake for about 35 minutes or until an inserted toothpick comes out clean. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes 1, 8 inch round Vegan Pumpkin Spice Cake.
