Pumpkin Spice Cake with Creamy Frosting

So, it's that wonderful fall time of year and even though I'm in California I still feel the weight of the leaves turning colors and I start craving "fall foods". Specifically, I start wanting everything to have pumpkin or squash in it.

Thus I was led to create this Pumpkin Spice Cake.

Pumpkin Spice Cake

2 cups flour
1 cup sugar
2 tsp baking soda
pinch salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 cup regular soymilk
1 cup canola oil
1 tbl apple cider vinegar
1 tsp vanilla extract
3/4 cup pumpkin puree

  1. Preheat oven to 375F. Oil and flour a 9" cake pan.
  2. In a large bowl, mix together the flour, sugar, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a seperate bowl, mix the soymilk, oil, vinegar, vanilla and pumpkin puree.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Pour into prepared cake pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean

Creamy Pumpkin Frosting
Some people said this tasted like yogurt, which is pretty neat. I don't really like yogurt so I didn't like it very much, but everyone else said it went perfectly with the cake, so here it is.

1 pkg (12.3oz) extra firm silken tofu (mori-nu)
4 tbl pumpkin puree
5 tbl maple cream*** (or maple syrup can be substituted)
1/4 tsp nutmeg
1/4 tsp ground ginger
1 tsp vanilla extract

Put all in a food processor or blender and puree until smooth, 3-4 minutes.

*** Maple cream in a wonderful product made just from maple syrup. Basically the maple syrup is heated and then beaten until it reaches a wonderful opaque and creamy state. The consistency is similar to that of peanut butter. If you can't find it in any local stores, you can get it from Hickens Mountain Mowings - 802-254-2146,
Erik's Sugar Bush - http://erikssugarbush.com/maplecream.php?PHPSESSID=c00039f73d12a3c5d1b12c7090210e11
Mom & Pops Maple -
or Sugarbush Farms

It's also wonderful on toast, donuts, biscuits and pancakes!