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Monday, September 11, 2017

Pumpkin Ooey Gooey Cake

I know I'm probably getting ahead of myself with pumpkin recipes but who can resist an ooey gooey pumpkin cake. I know it's pretty hard for me to just say no. Why would I anyway??!! ha ha

OK, so my intent was to make a pumpkin pound cake buuuuuut it did not turn out like that. This cake is ooey and gooey and delicious. I just thought of something. I think it would have been better if I baked them as bars. Maybe next time. Anyway, it smells so good and the batter is delicious. 

While it's in the oven, why don't I tell you what you need to make this deliciousness. 

Let's get started. 
2 cups of all purpose flour
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt
8 ounces of silken tofu
1 cup pumpkin
1 tsp vanilla
3 tbsp vegan vanilla pudding mix
1 cup of vegan sugar
1/2 cup vegan margarine
1/2 to 3/4 cup water

Preheat your oven to 350 degrees.

You will need three bowls to combine the three different parts. 

In the first bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon and set aside. 

In another bowl beat together the tofu, pumpkin, vanilla and vanilla pudding mix and set aside. 

In a large bowl, cream together the butter and sugar with an electric mixer.

Add the tofu pumpkin mix and mix really well. 

Add half of the flour and half of the water and combine well. Then add the remaining flour and water combining really well.

Pour the batter into a lightly oiled loaf pan bake for 45 - 60 minutes. Start checking at 45 minutes by inserting a toothpick. If the toothpick comes out clean, it's done. If not, keep baking until the tooth pick comes out clean.

Let it cool for about 15 or 20 minutes in the pan. Then remove it to a cooling rack or a plate large enough to hold the pound cake. 

After about an hour it should be good to go. Enjoy.


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