Sweet Autumn Pumpkin Cake

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!

• Ready In: 45 mins
• Serves: 16

Ingredients

• Cake

• 1  cup sugar
• 1⁄2 cup  vegetable oil or 1⁄2 cup canola oil
• 1⁄2 cup maple syrup
• 2 1⁄2 cups flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree (about 2 cups)
• 1  teaspoon  maple flavoring
• 1⁄2 teaspoon salt

• Glaze

• 1⁄8 cup maple syrup
• 1⁄8 cup powdered sugar
• 2  tablespoons nonfat milk or 2  tablespoons soymilk

Directions

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