Ingredients
Scale
Cake:
- 6–8 tbs almond milk
- 3 tbs Follow Your Heart egg powder
- 3 cups all-purpose flour
- 1 cup oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 teaspoon ground cloves
- 1 tsp vanilla
Icing:
Other:
- 3/4 cup toasted pecans
Instructions
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Combine the vegan egg powder with almond milk or water. You want to have a smooth consistency. Add the vegan egg mix, vanilla, and whisk until smooth.
- Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add dry ingredients to wet mixture alternately with pumpkin puree, beating well after each addition.
- Transfer to a greased bundt cake mold. Bake 45-60 minutes or until toothpick inserted in the center comes out clean. It should start to slightly pull away from edges. Remove and let cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- combine all of the icing ingredients and whisk until smooth. Pour over the cooled cake and garnish with chopped toasted pecans.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1