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    You are in: Home / Recipes / Sweet Autumn Pumpkin Cake Recipe
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    Sweet Autumn Pumpkin Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Babushka's Note:

    Maple Syrup and Pumpkin? It's divine, AND totally vegan. I concocted this when making a birthday cake for a party including some friends who are vegan. Hope you enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Mix together dry ingredients for cake in bowl and set aside.
    3. 3
      Mix together oil, 1/2 cup maple syrup, and 1 cup sugar until well mixed.
    4. 4
      Add pumpkin and dry ingredients a little at a time, alternating each, but beginning and ending with the dry ingredients.
    5. 5
      Add maple flavoring while mixing.
    6. 6
      Pour batter into greased 8x8 or 9x11 pan. Make note that times given are for 8x8 so watch your cake closely.
    7. 7
      Bake at 375F for 25 minutes.
    8. 8
      For glaze, mix together all three ingredients until well mixed. If you have some powdered sugar lumps, pass the glaze through a small strainer.
    9. 9
      When 25 miutes is up for cake, drizzle glaze over top while it is still in the oven. Cook for five more mintes.
    10. 10
      Remove from oven and sprinkle lightly with powdered sugar. Cool on rack.

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    Ratings & Reviews:

    • on November 07, 2008

      I can't give a star rating because I made substantial changes to the original recipe, but I can tell you that the adaptation was really enjoyed. Ours turned out very moist, almost like a steamed pudding rather than a cake, but quite delicious none the less. I'm listing the changes I made in case anyone else has dietary restrictions and wonders if this recipe can be successfully altered. I substituted soft spelt flour, and because I used a whole grain I added an extra 1/2 teaspoon of baking powder and extra 2 1/2 Tablespoons of liquid, I used extra light olive oil, and for the sweetener I used 1/2 cup regular Splenda and 1/4 cup Brown Sugar Splenda blend. Next time I would eliminate the glaze. My cake took 35 minutes to bake. Served with whipped cream, this made a fine dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2007

      45

      Made this for an American Cancer Society bake sale, it sold almost immediately and received rave reviews...I made it exactly as written with absolutely no substitutions...Really, if you want to have the best experience with this recipe, use REAL maple syrup...Avoid substituting with pancake syrup (YUCK!)...Thanks for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2007

      55

      I made this for a church potluck dinner, and SO many people asked for the recipe. I did make three changes - I left out the teaspoon of "maple flavoring" (but had the maple syrup) I didn't have cloves, ut put in a little black pepper, and I replaced the white sugar with light brown sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Sweet Autumn Pumpkin Cake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 225.1
     
    Calories from Fat 63
    28%
    Total Fat 7.0 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 177.0 mg
    7%
    Total Carbohydrate 38.8 g
    12%
    Dietary Fiber 0.7 g
    3%
    Sugars 21.4 g
    85%
    Protein 2.3 g
    4%

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