Pumpkin is a staple in fall/winter baking, yet it seems to be forgotten the rest of the year. I guess this makes sense in terms of eating seasonally, but luckily for us our food industry here in the USA is quite the industry so that we get whatever produce we want whenever we want. (I actually think this isn’t so great a thing and truly support eating seasonally and locally…but that’s for another type of blog post)
I am a huge fan of Pumpkin. When I was an exchange student studying abroad my senior year of high school in France, I was very sad to find that pumpkin was not sold in the baking aisle in cans. It wasn’t even really sold in supermarkets at all unless in the produce section seasonally.
Luckily I have very loving parents who were so kind as to send me a Thanksgiving care package when I was abroad and in it was a beautiful can of pumpkin. (Other students were getting Oreos, Peanut Butter, etc, but of course I asked for a can of vegetables) I have since learned the ways of baking with fresh pumpkins (and finding fun ways to roast the pepitas!) but I will use a can in the off-season now and again for a sense of nostalgia or when the pumpkin spice cravings overcome me.
Let’s not forget, pumpkins are a vegetable and so we should be proud of ourselves when we eat a meal with pumpkin in it – dessert or not! It’s always fun to bake in a bundt pan and this cake is no exception.
I topped it off with a whipped cream cream cheese frosting as I was feeling like a nice hearty cake, but it would be just fine on its own or with a light drizzle on top. It’s totally up to you how you want to customize it!
Pumpkin Spice Cake
- 1 cup and ⅓ canned pumpkin
- 2 cups and ¼ flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground allspice
- 2 tsp pumpkin pie spice more if you love spice!
- ½ tsp salt
- 3 chia eggs you can sub with 3 normal eggs
- ¾ cup almond milk
- 1 tsp . vanilla
- 1 cup coconut oil melted
- 1 cup white sugar
- ¼ cup brown sugar
- 1 1/2 cup whipping or heavy cream
- 1 8 oz package of cream cheese
- 3/4 cup white sugar
- pinch of salt
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Preheat oven to 350F and lightly grease a bundt pan (I love coconut oil spray)
Combine coconut oil and sugars and beat about 3 minutes until fluffy. A hand beater or stand mixer is useful here
Add chia eggs, if using regular eggs add one at a time until smooth
In a separate bowl combine all the dry ingredients until incorporated
Add the pumpkin, milk and vanilla into the egg/sugar mixture
Add the dry ingredient mixture into the wet mixture until combined, careful not to overmix
Pour batter into greased bundt pan and cook for 45 minutes or until knife inserted in the center comes out clean
Remove cake and let cool while preparing the frosting.
In a large bowl whip cream until it forms stiff peaks
In another bowl using hand beaters soften the cream cheese and add sugar, vanilla, pumpkin pie spice and salt until fully combined.
Fold cream mixture into cream cheese mixture
Frost liberally over the cooled cake