This cake is Delicious and great this time of year when you want the taste of Pumpkin Pies but not ready for Thanksgiving yet
Cake:
Dry ingrediets, mix together and set aside
3 cups organic Spelt Flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger powder
1/2 tsp nutmeg
Wet ingredients, mix together and add to dry 1/3 at a time
3 eggs *Look below for vegan instructions
1 1/2 cups organic sugar
1 1/2 cups soy milk or milk
2 Tb mollasess
3/4 cup canned pumpkin
1 Tb vanilla
Once you have mixed the two batches together pour into a greased 13x9" pan. Bake at 350' for 25-30 min or until a toothpick stuck into the center comes out clean. Allow to cool then frost with ginger frosting.
*If you want this to be vegan substitute the eggs for 1 1/2 Tb egg replacer whipped with 6 Tb water and 1/4 tsp citric acid along with the baking soda and salt mentioned in the dry ingredient list.fold this into the wet ingredients then proceed with remainder of recipe.
Frosting:
1 1/2 cups earth balance or room temp butter
1 lb powdered sugar
1 Tb ginger powder
1 tsp vanilla
Cream earth balance or butter in a mixer on medium speed until creamy with no lumps. Add powdered sugar all at once with vanilla and ginger powder, cream on medium speed until thick and creamy. You may want to put in refrigerator until it sets up a bit if its too soft to spread. Frost the top of cake cut and serve. Refrigerate remaining cake as the frosting will become very soft if you don't. Enjoy!
Cake:
Dry ingrediets, mix together and set aside
3 cups organic Spelt Flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ginger powder
1/2 tsp nutmeg
Wet ingredients, mix together and add to dry 1/3 at a time
3 eggs *Look below for vegan instructions
1 1/2 cups organic sugar
1 1/2 cups soy milk or milk
2 Tb mollasess
3/4 cup canned pumpkin
1 Tb vanilla
Once you have mixed the two batches together pour into a greased 13x9" pan. Bake at 350' for 25-30 min or until a toothpick stuck into the center comes out clean. Allow to cool then frost with ginger frosting.
*If you want this to be vegan substitute the eggs for 1 1/2 Tb egg replacer whipped with 6 Tb water and 1/4 tsp citric acid along with the baking soda and salt mentioned in the dry ingredient list.fold this into the wet ingredients then proceed with remainder of recipe.
Frosting:
1 1/2 cups earth balance or room temp butter
1 lb powdered sugar
1 Tb ginger powder
1 tsp vanilla
Cream earth balance or butter in a mixer on medium speed until creamy with no lumps. Add powdered sugar all at once with vanilla and ginger powder, cream on medium speed until thick and creamy. You may want to put in refrigerator until it sets up a bit if its too soft to spread. Frost the top of cake cut and serve. Refrigerate remaining cake as the frosting will become very soft if you don't. Enjoy!
