I’m finally back from the nice lil’ Holiday break I appointed myself
And boy did I need it after all those hours planning and working in the kitchen!
It payed off though because we ended up having a very pleasant Thanksgiving. Thank goodness! Having a terrible first healthy, vegan Holiday would have been quite the set back for us to keep on truckin’ with this diet… but since all went smoothly and our meal ended up delicious, we’re good to go! (Although it would have been nice if Scarlett would have eaten something other than the rolls…)
I have a few ideas to improve for our Christmas meal though. The food was good this time around, but there are definite areas that could use some work… haha.
So to reward myself for a Holiday well played, I whipped up a wonderful Pumpkin Gingerbread with Spiced Buttercream.
I’ve been wanting to make it for a very long time since first seeing it on Oh She Glows. It was one of those recipes you stumble upon and just can’t get out of your head.
I tried to change things up from her recipe though. For some reason the idea of a loaf didn’t really appeal to me. I really wanted to make this in a 8-inch square pan. But I didn’t think there would be enough batter. So I made approximately 1 1/2 times the recipe, kind of guestimating the values since they measured up funny. After mixing everything together I realized that I had made WAY too much for a square pan. This amount of batter was more suited for two 8-inch rounds. So I baked up some cake rounds, doubled the frosting recipe, and served myself up some cake
And this was actually my first time having a frosting made from that Earth Balance butter stick stuff. The first vegan cake I made had a cooked frosting using millet flour and coconut oil. Oddly enough, I actually preferred the frosting made from millet flour. Which I guess is good since it is the healthier option, right? haha.
Oh! I wanted to share this photo with you too. It’s my cart with all my Thanksgiving groceries in it. I went shopping the Tuesday before and my bagger was completely baffled by my purchases. He just looked at me and said, “This is the healthiest Thanksgiving purchase I have ever seen”.
When somebody says that to you, that is when you know you are doing things right : D
*This cakes texture is more towards that of a quick bread than of a traditional, fluffy layer cake.*
- Instead of canola oil, use melted coconut oil or applesauce.
- You may use coconut sugar or sucanat in place of the regular sugar, but it will not be as sweet.
- ALWAYS USE AS MANY ORGANIC INGREDIENTS AS POSSIBLE!
- 1⅓ cups canned pumpkin
- ⅓ cup pure maple syrup
- 1 cup sugar
- ½ cup canola oil
- ⅓ cup blackstrap molasses
- ¼ cup non-dairy milk
- 1½ teaspoons vanilla extract
- 1 chia/flax eggs (1 tablespoons ground chia/flax seeds + 3 tbsp water)
- 2¼ cups unbleached all-purpose flour (or light/sifted spelt flour)
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking soda
- 1½ teaspoon baking powder
- 1½ teaspoon sea salt
- ½ cup toasted chopped walnuts, optional
- ½ cup chopped crystallized ginger, optional
- FOR THE FROSTING:
- 1 cup Earth Balance Butter Stick, softened
- 3½ cups confectioners' sugar
- 2 teaspoons pure vanilla extract
- 2 TABLESPOONS pumpkin pie spice
- 2 tablespoons non-dairy milk (as needed to thin out to desired consistency)
- Preheat oven to 350°F. Line two 8-inch round cake pans with parchment paper and lightly grease.
- Combine pumpkin purée, maple syrup, sugar, oil, molasses, non-dairy milk, vanilla, and chia egg in a medium-sized mixing bowl; set aside.
- In a large bowl, combine the dry ingredients, whisking to evenly distribute. Add the wet mixture to the dry, and stir until just combined. Stir in the toasted nuts and ginger, if using.
- Pour the batter into the pan and bake for 35-40 minutes or until toothpick inserted comes out clean. Cool completely on wire rack before frosting.
- FOR THE FROSTING: In the bowl of a stand mixer (or using a hand held mixer), whip the Earth Balance until smooth. Add the confectioners' sugar and blend on low until sugar is absorbed, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and non-dairy milk (if needed). Gradually increase the speed to medium and beat until light and fluffy, 1 to 2 minutes.
Add some chopped crystallized ginger for fun!
Inspired by Oh She Glows