College · Recipes · Trippy Tuesday

Pumpkin Spice Bundt Cake

Heyo! Happy Trippy Tuesday! 

We’ve got less than 48 hours until Thanksgiving arrives and you know what that means… it’s time for another pumpkin recipe! 

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This time you’ve got a bomb lil bundt cake coming your way. I served the cake to my family last weekend and they loved it! When I say this one tastes like fall, I  mean it really tastes like fall.  The strong taste of cinnamon and cloves mixed with the subtle smoothness of pumpkin is the ultimate autumn combo. I topped the cake with some cool coconut whipped cream to balance out all the flavors and it was adored by everyone at the table- vegans and non-vegans alike! 

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Here’s the recipe: 

Pumpkin Spice Bundt Cake

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 1 cup plant milk
  • 15 oz. can pumpkin puree
  • 1 teaspoon vanilla extract
For Coconut Whip
  • 1 can coconut cream (I prefer Thai Kitchen)
  • 2 tsp sugar
  • 1 tsp vanilla

Instructions:

  1. Place a can of coconut CREAM (not milk) in the back of the refrigerator and allow to chill for at least five hours, if not overnight.
  2. Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with non-stick spray.
  3. Whisk together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice until thoroughly combined.
  4. In a separate bowl mix together the milk, pumpkin puree, and vanilla extract.
  5. Pour into the flour combination and mix with hand mixer until well combined (about 3 to 4 minutes).
  6. Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick comes out clean. Allow cake to cool for about 20 minutes before inverting cake onto serving dish.
  7. While cake is baking, remove the can of coconut cream from the fridge, taking care not to shake it.
  8. Scoop the cream into a bowl and add sugar and vanilla.
  9. Mix with a hand mixer until smooth and fluffy. Cream can be stored in refrigerator for several days.
  10. Slice cake and top with a dollop of delicious!

Shake n’ bake, pumpkin cake!

Elizabeth 

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