Pumpkin Creme Cake
Oh my. This cake is one of the best uses for pumpkin I’ve ever tasted. It’s delicious as a breakfast coffee cake of sorts but can also be served as dessert. Or if you’re like me, it can be nibbled on throughout the day as a decadent snack. : )
I found a recipe for a similar cake online and then adapted it to be vegan and take the nuts and raisins out since I’m not a nuts-and-raisins-in-my-baked-goods kind of gal. I once gave my Mom a Mother’s Day card that read, “Mom, one of the many reasons I love you…” and showed a finger flicking raisins out of a cookie. Inside it read, “You never put raisins where chocolate chips should be.” : ) Don’t you love that? But if you like raisins and nuts in your baked goods then by all means, add them into this recipe. Or, come to think of it, add some chocolate chips! Mmm, pumpkin and chocolate…that would be delicious!
Here’s what you’ll need:
For the cake:
- 2-1/4 cups unbleached, all-purpose flour
- 3/4 cups sugar, divided
- 1 (.25 ounce) package active dry yeast
- 1/2 tsp salt
- 1/4 cup water
- 1/4 cup non-dairy milk
- 3 tbsp Earth Balance buttery stick
- equivalent of 1 egg with Ener-G Egg Replacer
- 3 oz silken tofu
- 1/2 cup canned pumpkin
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the glaze:
- 1/2 cup powdered sugar
- 1 tbsp water or non-dairy milk
- 1/2 tsp cinnamon
In a mixing bowl, combine 1-1/2 cups flour, 1/4 cup sugar, yeast and salt (proof the yeast first if you’d like). In a saucepan, heat the water, milk and butter to almost boiling. Then add it to the dry ingredients and beat until just moistened. Beat in the egg replacer. Stir in enough of the remaining flour to form a soft dough. Place the dough onto a floured surface and knead it until it’s smooth and elastic, about 6-8 minutes. Pour a little oil into a bowl and spread it around. Place the ball of dough into the oiled bowl and flip it once to grease the top as well. Cover with a dish towel and let the dough rise in a warm place until it has doubled which takes no less than one hour.
While you wait, in a small mixing bowl, beat the tofu and remaining sugar until smooth. Add the pumpkin, cinnamon, salt and nutmeg.
When the dough has rise, punch it down and let it rest for a few minutes. Then turn it onto a floured surface and roll it into a 20-inch x 10-inch rectangle. Spread the pumpkin mixture to within 1/2-inch of the edges. Sprinkle with nuts and raisins if you’d like. Then roll the dough up like a jelly-roll, starting with the long side. Bend it into a ring and pinch the ends together to close the ring. Place it on a greased baking sheet and cover again, letting it rise until doubled. If you don’t have another hour to wait, you can leave it overnight to rise.
Bake at 350 degrees for 20-25 minutes or until golden brown on top. Remove and allow to cool. For the glaze, whisk together the sugar milk and cinnamon until smooth and then drizzle it over the ring. Place some fresh blueberries on top or sprinkle with nuts if you’d like.