Last night I was over at my neighbour's house. The girls had gotten together and I was asked to go over there and do a demonstration about some hair product I've been raving about because I have uncooperative and unruly hair and this product has changed my life and I wanted to share the wealth. Because I'm just that nice. Okay, maybe not, but if you recall at an earlier post, I mentioned that I'm trying to be more Canadian and that means being more nice. I figure if I'm nice at least once a month, maybe Karma wouldn't have its panties in a bunch all the time and maybe, just maybe it would give me a break. Right about now you're probably asking yourself what does hair product have to do with food allergies and enough with the jibber jabber. What I meant to say is that I made the perfect Fall cake to take to the girls' night and it was delicious. Or at least that's what everyone said.
I'm just going to go ahead and admit that I'm totally lame right now. I did not take pictures of every step because.. well.. I forgot or was brain dead, take your pick. Instead I took a picture after the cake was done. The fact that I remembered to grab a photo of the cake before I took off is a miracle. I've had a lot on my plate lately (oh yeah, pun is totally intended) and sometimes I've had to remind myself of my own name. Also, I often forget how old I am but that's a story for another time. Moving on to the cake, because this conversation is going nowhere fast...
Pumpkin Swirl Cake (Dairy, Egg & Nut Free)
Yields Single Bundt Cake
1/2 cup dairy free margarine
1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup soy yoghurt, plain or vanilla flavour
2 cups pumpkin puree (about half of a 540ml can)
2 tsp vanilla extract
3 cups unbleached all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup soy milk or rice milk
Filling
1/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
Icing
3/4 cup icing sugar
1 1/2 tablespoon soy milk or rice milk
1/2 tsp dairy free margarine, melted
1/2 tsp vanilla extract
1/2 tsp corn syrup
Preheat the oven to 350 degrees. Grease a 12 cup Bundt pan with dairy free cooking spray and set aside.
In the bowl of a stand mixer, cream margarine and sugars together. Beat until smooth, about 2 minutes on medium-high speed. Add yoghurt, pumpkin puree and vanilla. Stir until thoroughly combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed while slowly adding soy milk. Increase speed to high for just a few seconds until no more flour is visible.
Remove 1 1/2 cups of cake batter into a separate bowl. Add filling ingredients to that small portion and stir with a rubber spatula until batter is smooth again. Set aside.
Pour half of the pumpkin cake batter into prepared pan. Add all the reserved cinnamon batter. Pour the remainder of the pumpkin batter on top. Using a knife or spoon to swirl gently. Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. When cake is completely cooled, decorate with icing.
To make the icing, combine all ingredients and stir until smooth and shiny. The icing should be quite thick but still pourable. If it's too thick you can add more liquid. If it's too thin you can add more icing sugar. The consistency should resemble frozen honey. When it's mixed and smooth, pour immediately over cake and spread with a cake spatula. You can also take a small portion of the icing and add a teaspoon of pumpkin puree to colour it brown. Then you can decorate the cake like the above picture.
Nutritional Info per slice (1/16th)
Calories 317.57, Total Fat 6.53g, Cholesterol 0mg, Sodium 398.21mg, Potassium 130.35mg, Total Carbohydrates 62.41g, Fiber 2g, Sugar 40.68g, Protein 3.42g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
I'm just going to go ahead and admit that I'm totally lame right now. I did not take pictures of every step because.. well.. I forgot or was brain dead, take your pick. Instead I took a picture after the cake was done. The fact that I remembered to grab a photo of the cake before I took off is a miracle. I've had a lot on my plate lately (oh yeah, pun is totally intended) and sometimes I've had to remind myself of my own name. Also, I often forget how old I am but that's a story for another time. Moving on to the cake, because this conversation is going nowhere fast...
Pumpkin Swirl Cake (Dairy, Egg & Nut Free)
Yields Single Bundt Cake
1/2 cup dairy free margarine
1 cup granulated sugar
1 cup brown sugar, firmly packed
1/2 cup soy yoghurt, plain or vanilla flavour
2 cups pumpkin puree (about half of a 540ml can)
2 tsp vanilla extract
3 cups unbleached all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup soy milk or rice milk
Filling
1/4 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
Icing
3/4 cup icing sugar
1 1/2 tablespoon soy milk or rice milk
1/2 tsp dairy free margarine, melted
1/2 tsp vanilla extract
1/2 tsp corn syrup
Preheat the oven to 350 degrees. Grease a 12 cup Bundt pan with dairy free cooking spray and set aside.
In the bowl of a stand mixer, cream margarine and sugars together. Beat until smooth, about 2 minutes on medium-high speed. Add yoghurt, pumpkin puree and vanilla. Stir until thoroughly combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed while slowly adding soy milk. Increase speed to high for just a few seconds until no more flour is visible.
Remove 1 1/2 cups of cake batter into a separate bowl. Add filling ingredients to that small portion and stir with a rubber spatula until batter is smooth again. Set aside.
Pour half of the pumpkin cake batter into prepared pan. Add all the reserved cinnamon batter. Pour the remainder of the pumpkin batter on top. Using a knife or spoon to swirl gently. Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. When cake is completely cooled, decorate with icing.
To make the icing, combine all ingredients and stir until smooth and shiny. The icing should be quite thick but still pourable. If it's too thick you can add more liquid. If it's too thin you can add more icing sugar. The consistency should resemble frozen honey. When it's mixed and smooth, pour immediately over cake and spread with a cake spatula. You can also take a small portion of the icing and add a teaspoon of pumpkin puree to colour it brown. Then you can decorate the cake like the above picture.
Nutritional Info per slice (1/16th)
Calories 317.57, Total Fat 6.53g, Cholesterol 0mg, Sodium 398.21mg, Potassium 130.35mg, Total Carbohydrates 62.41g, Fiber 2g, Sugar 40.68g, Protein 3.42g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
