So. On top of the bad weekend I had, I got hit with some sort of virus that’s been going around. Bad luck seems to come in waves, eh? Cheer me up by heading over to Monday’s post and entering the giveaway. You can also cheer me up by not mentioning how I flaked out on posting Wednesday – I was just too sick and exhausted Tuesday night to even think about food – or coming over and eating all the leftover Halloween candy I have. We seriously got only 10 trick or treaters, despite trying to coax more into coming by giving out full size PB Twix.
I don’t really have a good segue into this cake. It’s the one I made on Sunday and brought to work on Monday to try and start the week on a good note. There are about five recipes I made ahead of this one that need to be posted, but it just felt like a cake kind of day. Scratch that. Everyday is cake kind of day.
When I set this cake out, I put out a note that it was healthy enough to eat for breakfast, and I stand by that. It’s also decadent enough to eat for dessert. Versatile cake! One of my coworkers kept calling it cheese cake and when I told her it was just a regular cake, she couldn’t believe how the cake was so rich and moist (sorry!) from just pumpkin. Well, believe it kids. Healthy, delicious cake.
15 oz pumpkin puree, canned or homemade (not pie filling)
1 tbsp neutral oil
2 c white whole wheat flour
2 tsp cornstarch
3 tsp baking powder
2 tsp cinnamon
¼ tsp salt
10 oz cream cheese, room temperature (I used low fat, vegan cream cheese works too!)
2 tbsp melted or very soft coconut oil
1 tbsp cornstarch
½ tsp maple extract
⅔ c powder sugar
⅓ c pecan pieces, optional
Preheat your oven to 325ºF. Prepare two 8 or 9” round cake pans by spritzing with nonstick spray and lightly dusting with flour to prevent sticking.
Combine all wet ingredients (sugar, syrup, applesauce, vanilla, flax, pumpkin, and oil) in a large mixing bowl. Let rest for about 5 minutes.
In a separate bowl, combine the flour, cornstarch, baking powder, cinnamon and salt. Stir into wet mixture until just combined.
Split the batter between the two cake pans. The dough will be thick, spread it until it evenly coats the pants.
Bake for 22 – 25 minutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely.
Meanwhile, make the frosting using the remaining ingredients. Make sure your cream cheese is room temperature or your coconut oil will clump up. Stir the cream cheese until soft and add the oil and maple extract. Slowly sift in the cornstarch and then the powdered sugar. Use more or less sugar to taste.
If topping with pecans, toast at 350 for 5 minutes, if desired. Set aside.
When the cake is entirely cool, frost the top of one of the cakes and carefully place the second on top. Frost the sides and edges – top with pecans, if using. Cut into 12 slices and serve promptly or refrigerate.
Opt for a vegan cream cheese, like Tofutti, if opting for a vegan cake. If you don’t have 8-9” cake pans, you can use a 9 x 13”. Bake at the same temperature and check after 25 minutes, increasing the time as necessary.
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