I’ve been having serious cravings for a nice pumpkin cake lately. Specifically Pumpkin Cake with Cream Cheese Frosting…. Mmmmmmmm!! Alas, my days with cream cheese are long gone But, I can still enjoy a nice fat slice of fluffy pumpkin cake!!! Eggs or no eggs!
And to make this cake a REAL treat, truly worthy of the Holidays, I decided to add a decadent cinnamon swirl to the batter. And oh man, did it take pumpkin cake to a whole ‘nother level! Ohhhbaby!
I did use regular organic granulated and powdered sugars for this recipe, rather than the unrefined kinds I try to stick with. I wanted this cake to be a real deal dessert. Not a sugar-free wanna-be. Feel free to make your own healthy substitutions though!
And if you like the vegan cream cheese that is on the market nowadays or you know how to make homemade vegan cream cheese, you can top this pumpkin cake with a vegan cream cheese frosting. I opted for a simple vanilla buttercream frosting since I don’t really like the taste of the vegan cream cheese- it just doesn’t taste like cream cheese to me, so why even pretend? [click to continue…]
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