Pumpkin Cake with Maple Icing: Gluten-Free and Mostly Vegan

by Maggie on October 6, 2009

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The Gluten-Free Goddess, Karina Allrich, is my latest obsession!!!  If you haven’t checked out her blog, please do.  Her recipes are amazing and her writing is somehow as comforting as her baked goods! 

So Saturday night Pete asked if we could bake the rest of the Quinoa Brownies
Sunday morning.  I could totally relate to this request; they were so amazing and he simply wanted MORE!  But I wanted to bake something new.  I’m on this mission to learn more, and share my knowledge with my beloved fans (haha).  So I presented some options, and Karina’s Pumpkin Cake won.

I really changed things up with this recipe, as I wanted to make it a healthy cake.  I feel no-guilt when I eat healthy treats and I wanted Sunday morning to start guilt-free.  I’ve included the link to Karina’s recipe and here’s what I did.  I hope you’ll try it in honour of Fall and Thanksgiving and all things orange and rusty red…  Here’s Karina’s recipe

My recipe combined with Karina’s instructions:

3 teaspoons egg replacer mixed in 6 tbsp of water (mix until fully dissolved)

1 ½ cups sucanat

¼ cup of agave

¼   cup extra-virgin olive oil

1 ¾ cups cooked pumpkin (don’t think I cooked a pumpkin, I bought a can!)

2 teaspoons vanilla extract

2 cups gluten-free flour mix (I used Bob’s but Karina has a mix-your-own)

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease an 8 x 8 pan.
NOTE: This recipe is enough for a 10 x 13 pan but I only use half of the batter and freeze the rest for another day.

Mix the egg replacer in a large mixing bowl till light and frothy; add the sucanat and the agave, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.

In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.

Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.  My mom bought me a cake tester a few years ago and I’m finally using it!!!   Thanks mom!

Cool on a wire rack while you make your frosting.

NOTES:

I wanted to add less sugar so I used the agave.  When adding agave, because it is a liquid, you have to lower the amount of liquid added elsewhere.  I used ¼ cup less olive oil.

Icing Sugar-Free Icing!

(I halved Karina’s recipe since I froze half of the cake batter)

I was most excited about this part as I always cringe when I’m making icing.  Icing sugar just makes me shiver.  It’s so so so so refined.  This icing was a HIT!  Even Callum liked it and boy is he an icing man (runs in the family).

4 oz. softened cream cheese

¼ cup vegan margarine

3 tablespoons pure maple syrup

Beat until the cream cheese and margarine until fluffy. Add 3 tablespoons of the maple syrup.  This icing isn’t very thick (obviously) and next time I think I would double it so it covers the cake better.  Yay!! I have a new icing recipe.  Damn you icing sugar.

When the cake is cool, frost with the Maple Cream Cheese Icing. My pictures didn’t exactly turn out as I had hoped! Karina’s are much prettier. However, I did apply some of my learning from the Calphalon Center!! Instead of slicing into squares, I sliced into triangles and dolloped the icing on. Much prettier presentation, non?