“What is pumpkin, really?” he asked.
I sliced off a giant chunk of this bundt cake and watched my husband examine the extra can of solid pack pumpkin I had left out on the counter.
My eyes went all narrow (like they do) and I said, “What do you mean?” turning my head slightly to the side as if to imply, are you sure about what you’re asking? (I’m sure husbands LOVE getting looks like this. Especially in fall. So cozy.)
“Is it a gourd? Is it a nightshade? Is it a squash? Is it a fruit?” he persisted.
“Oh! I thought for a second you were getting philosophical about pumpkins.”
His turn to send me a look.
“I think it’s a gourd maybe. Or a squash.” ::exits stage left::
Okay, but for real. What IS IT with pumpkin that sparks a collective sigh of nostalgia? In the thesaurus, “pumpkin” should probably be right there next to “cinnamon” with a list of synonyms like sweater, cozy, candle, spice, maple, and chai.
It doesn’t matter which of these words you say – they all all bring about the desired effect: people buying things. Candles, knits, leggings, ankle boots, pumpkins, more candles, pie crusts, pine cones crusted with orange glitter. MOAR! MOAR! Give me ALL the cozy things!
That’s why I’m sure that the pumpkin craze can be traced back to a marketing campaign somewhere, probably Starbucks.
But anyway, I finally succumbed to pumpkin. And besides, I get a free nostalgia pass since my birthday is in October, and I really AM mourning my lost youth.
Just kidding. I love getting older! Each year just makes more sense than the last. I’m hoping that I’ll make it to a whopping old age and have a handle on basically everything. For now, I will settle for getting a handle on Monday. And cake. Did I mention the cake?
Vegan Pumpkin Spice Bundt Cake with Maple Glaze
Makes 1 regular size bundt pan
Inspired by a bunch of recipes, most significantly this one at Veronica’s Cornucopia.
Couple things: You can use ALL AP flour if you want, OR swap out the spelt for whole wheat. You can use ALL white sugar as well and ditch the coconut sugar. Note that I made this cake a lot less sweet than most recipes, but feel free to add up to another cup of sugar if you have a real hankering.
Also, I worked to reduce the ingredients, which is why I use pumpkin pie spice. If you don’t have that, I would try 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/4 teaspoon allspice. These spices are also reduced down from your usual heaps and heaps. I wanted to be able to taste the pumpkin more and sneeze less!!
For the cake:
2 cups all-purpose flour
1 cup spelt flour
¾ cup coconut sugar
½ cup white sugar
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1 15 oz. can of solid pack pumpkin (1 ½ cups)
½ cup coconut oil
1 ½ cups unsweetened almond milk
2 teaspoons vanilla
2 Tablespoons white vinegar
For the glaze:
1 cup powdered sugar
¼ cup pure maple syrup
1 teaspoon coconut oil
½ teaspoon cinnamon
up to 2 teaspoons cold water, a little at a time
1. Preheat oven to 350 F. Oil and flour a regular-sized bundt pan.
2. In a large bowl, whisk together the flour, spelt flour, coconut sugar, white sugar, pumpkin pie spice, baking soda, and salt.
3. In a separate bowl, whisk together the pumpkin, coconut oil, almond milk, vanilla, and vinegar. Add to dry ingredients, whisking just until combined.
4. Pour into prepared pan and bake for 45 minutes – 1 hour, or until a toothpick inserted in the cake comes out clean. (Mine cooked for 50 minutes).
5. Let cool for 15 minutes in the pan, then turn out on a wire rack to cool.
Meanwhile, whisk together powdered sugar, maple syrup, 1 teaspoon coconut oil, and cinnamon. If it is too thick to drip over the cake, add cold water ½ teaspoon at a time. Pour glaze over completely cooled cake and let set for 10 minutes.
Slice and serve!