Pumpkin Spice Cake

Pumpkin Spice Cake
Yield: 9 servings

Ingredients

Cake:

  • 1 2/3 cups flour
  • ¾ cup fructose
  • 1/3 tsp coriander, 1/3 tsp. cardamon, 1/3 tsp. ginger
  • 1 teaspoon Ener-G Baking soda
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 1 teaspoon Lemon Juice
  • 1/2 cup canned pumpkin
  • 1 cup rains
  • 1 cup walnuts

Frosting:

  • 1/3 cup thawed apple juice concentrate
  • 1/3 cup honey
  • 1/2 teaspoon lemon juice
  • 6 drops tangerine oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 Toffuti Cream Cheese

Directions

Heat the oven to 350ºF. Mix the flour, fructose, spices, baking soda, and salt in an unoiled 8 x 8 x 2-inch baking pan. Stir in the remaining ingredients, and bake for 35 to 40 minutes, until cooked through. Allow to cool on a wire rack before frosting.

Mix the apple juice concentrate, honey, lemon juice, and orange zest in a small saucepan, and bring to a boil. Let simmer for 5 minutes. Mix together the cornstarch and water, and stir into the saucepan. Simmer until the mixture thickens, stirring continuously. Blend this syrup and the tofu in a food processor until smooth. Frost the cooled cake.

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