Pumpkin Spice Cake

What is better in the Fall than a piece of spice cake? I have been making this pumpkin spice cake for years. I have made it gluten-free and it is wonderful. There is also a vegan option that I used to use, but unfortunately, my oldest became allergic to flax seeds, so I don’t use it anymore. I included it, however, for you cake-hungry vegans!!! (I know you’re out there!) So, here’s what you will need:

1, 10-inch bundt pan

spray oil

1 1/2 cups canola oil

2 cups of sugar

4 eggs OR 1 1/3 cup warm (but not hot!) water + 4 Tbsp. of flax seed meal

3 1/2 cups brown rice flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. xanthan gum

1 Tbsp. ground cinnamon

1 tsp. freshly grated nutmeg (or already grated if that’s all you have!)

1 tsp. salt

1, 15 oz. can of pumpkin (or two cups of homemade pumpkin, compacted

1 cup chopped pecans (You may leave the nuts out if you are allergic or you are serving this to someone with diverticulitis!)

Spray your bundt pan thoroughly with the spray oil, ensuring that you get all around it, including the spindle. You want your pan to be well sprayed so the cake doesn’t even think about sticking! Set your prepared pan aside. Preheat your oven to 375° F.

Mix oil and sugar in a large mixing bowl on medium speed for about two minutes. Add eggs (or flax seed-water combo) and beat until well combined. Stop mixer and add the flour, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, and salt. Start mixer on low until ingredients are combined and then turn it up to medium-high to complete the mixing. Add pumpkin and mix in thoroughly. Add chopped nuts (if using) and put mixer on low to mix in the nutmeats.

Pour the batter out into prepared bundt pan and bake for 50 – 60 minutes, or until a toothpick inserted comes out clean. It should look like this:

Let rest in pan for 10 minutes. Invert onto a plate to finish cooling.

This is where I generally stop, or sometimes I will put a dusting of powdered sugar on it to finish it off. Today, however, I was after something a bit different. Inspired by a local chain restaurant’s salted caramel pumpkin shake (not dairy free…sigh) I wanted to make a maple, caramel glaze. First, I needed to get the cake fully cooled and actually cold. To achieve this, after the cake had fully cooled on the plate, I slid it into the freezer for about 20 minutes. In the meantime, I started the glaze:

1/2 cup “butter” (vegan – I like Smart Balance!)

1/2 cup real maple syrup

1 cup brown sugar

1 cup powdered sugar

Combine all ingredients in a medium sized saucepan and cook on low-medium heat, stirring occasionally, until melted, combined, and comes to a rolling boil. Let cool for five minutes and pour over your cake. You might want to set your cake on a jelly roll pan to catch any delicious drips (and to avoid another mess to be cleaned up!!!) Enjoy!