Wacky Pumpkin Bundt Cake

Have you ever had a wacky cake? Wacky cake recipes originated during the depression, wacky cake recipes rely on vinegar and baking soda as the rising agents and are always egg free.  This is a new spin on a classic recipe, and I think it is a delicious cake worthy of any time of day- breakfast, snack or a traditional dessert.

Wacky Pumpkin Bundt Cake  

Cake Ingredients:
3 cups flour
2 cups sugar
1 Tablespoon cocoa
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
2 teaspoon baking soda
1 15oz can pumpkin puree
1 ½ cups water
½ cup canola oil
2 Tablespoons apple cider vinegar
2 teaspoons almond extract
Maple-Cinnamon Glaze
1 cup powdered sugar
¼ cup pure maple syrup
1 teaspoon canola oil
½ teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Prepare your bundt pan by greasing and flouring it- set aside.
2. In a large bowl, mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda.
3. In a separate bowl whisk together the pumpkin, water, oil, vinegar and almond extract.
4. Combine the wet ingredients with the dry, whisking until they are thoroughly mixed. Pour the batter into the bundt pan.
5. Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
6. Allow cake to cool in pan for 5 minutes, then  turn upside down on a cooling rack and allow to cool completely. Once it has totally cooled you can transfer to a serving plate.
7. Prepare the glaze by combining the glaze ingredients and mixing thoroughly, drizzle over cake.
8. Serve and enjoy!

Simple Vegan Chocolate Cake (Joy the Baker)

This is a big ‘ole YUM.  The recipe is perfect as is and required no substitutions or changes.  Joy the Baker knows how to bake (go figure, right?).  I brought this cake to a dinner party and it was a big hit.  It’s not unusual for us to go home with the leftovers of the dish we brought to contribute to the party.  Not this time.  The little bit of remaining cake got divided up among guests and went home with all who attended (full disclosure  it was a small party).  This  chocolate cake was easy to prepare, easy to bake and very easy to eat! It has the added bonus of being a truly simple recipe that did not require an extra trip to the store for special ingredients.  That is always a big win in my book.  Thanks to Joy the Baker for sharing this delicious Simple Vegan Chocolate Cake.  

To prepare, you’ll need to collect the following ingredients.  For instructions and additional inspiration, check out Joy the Baker’s blog.  There is no point in recreating the wheel on this one!  If it ain’t broke, don’t fix it! 🙂  

Happy Baking!

Vegan Chocolate Cake
Ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup (plus 1 tablespoon) veggie oil
2 teaspoons vanilla extract
1/2 cup (or so) of chocolate chunks or chips (optional)

Instructions for baking this delicious creation HERE.

 

Nantucket Cranberry “Pie”

Consider this a pie in disguise since the end result does not look like a traditional pie. This is a delicious holiday dessert- call it what you want- cake, pie- whatever. Either way it is still going to taste delicious.  And I owe credit and inspiration to The Pioneer Women, source of the recipe I used to create this yumminess. The difference- this version is dairy free. 

Happy baking!

Nantucket Cranberry “Pie”

Ingredients

Earth Balance Vegan Buttery stick (to grease the cake pan)

2 cups Fresh Cranberries

3/4 cup Pecans, chopped

2/3 cup Sugar

1 cup Flour

1 stick Earth Balance Vegan Buttery Stick (melted)

2 eggs

1 teaspoon Pure Almond Extract

1/4 teaspoon salt

1 tablespoon Sugar (for sprinkling)

5 Fresh Cranberries (chopped and mixed with sugar for sprinkling)

1. Preheat the oven to 350 degrees.
2. Grease a round cake pan.  Add the cranberries to the bottom of the pan, spreading them out evenly into a single layer. Spread the chopped pecans on top of the cranberries, then sprinkle 2/3 cup of sugar.
3. In a separate medium bowl, mix together: flour, 1 cup sugar, melted vegan buttery stick, eggs, almond extract and salt.  Gently stir these ingredients together.
4. Pour the batter slowly over the ingredients in the cake pan.  (You will notice if you do not work quickly the batter will begin to thicken, this is the vegan buttery spread as it recongeals).  Spread the batter gently to cover the surface, but be careful not to mix in or disturb the pecans and cranberry layer.
5. Bake for 40 minutes.  Remove from oven, sprinkle chopped cranberries in center of pie and sprinkle entire pie with 1 tablespoon of sugar.  Return to oven and bake for additional 5-10 minutes, or until sugar begins to brown and cranberries juice.
6. Serve and enjoy!

Again- my thanks to the amazing Pioneer Women for the original recipe adapted here.