So last weekend I intended to make CCK's amazing-looking pumpkin bars. And instead, I sort of made this incredible, delicious pumpkin cake.
Sometimes accidents are just the best.
On day one, this cake was fluffy and warm and soft. But as it sat, it became more and more moist and dense, changing the experience entirely. It was like two cakes in one! (Can you see just how moist it looks in the above pic? Be sure to keep in the fridge after a day or two...if it lasts that long...)
It's really, really perfect for enjoying the onset of fall. Because it's here, you guys. I'm on pins and needles for temperatures in the 50's next weekend.
I strongly recommend enjoying this with a good cream cheese frosting. I improvised my own with vegan cream cheese and butter, stevia, and vanilla. But here's a great vegan option, or you could go with a classic.
adapted from Chocolate Covered Katie
1 cup white whole wheat flour
2 tsp cinnamon
1/4 tsp each: nutmeg, ground cloves, ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar, or 1-to-1 substitute*
1 can pumpkin purée
1/4 cup almond milk, room temperature
1/4 cup coconut oil, liquid
1 tsp vanilla extract
*I used 1/4 cup palm sugar, and 1/4 cup stevia baking blend
1. Preheat oven to 350 degrees and grease the bottom and sides of a cake pan. Combine the flour, spices, baking powder, baking soda, and salt in a mixing bowl. Set aside.
2. In a separate (larger) bowl, combine the eggs, sugar, pumpkin, milk, oil, and vanilla. Mix on medium with an electric mixer until well blended. Add the dry ingredients one-third at a time, mixing on a low setting. Scrape down the sides as needed.
3. When just smooth, pour the batter into the greased pan. Bake for 50-60 minutes, until an inserted toothpick comes out clean.