Pumpkin Cake with Chocolate Glaze

Copyright 2011 LtDan'sKitchen blogs

This is another autumn cake that I love to make. One reason is that it can be made dairy-free as well as vegan and even as such, the flavor and texture still tastes the same way. To make it egg-free, you can substitute one egg with mashed half a banana or two tablespoons of apple sauce or crushed pineapple. Non-dairy chocolate morsels are readily available now so that takes care of making this cake's topping dairy-free as well. The cake is very moist and the longer it sits, the better it actually tastes. Another bonus is the chocolate glaze that balances out the spiciness of the cake with just the right amount of sweetness. Served with coffee or tea, it is definitely a cake that will be great all year round. The recipe is adapted from Stephanie Jaworski's recipe from her Joy of Baking blog. 

PumpkinCake - Adapted*

Copyright 2011 LtDan'sKitchen blogs

4 large eggs
1 cup canola oil
1 tsp vanilla extract
1 3/4 cups white sugar
2 cups pumpkin 
  puree (15 oz)
2 cups flour
1 cup wheat flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup chopped walnuts and dates

Chocolate Glaze:
6 oz semi sweet chocolate, chopped
4 tbsp unsalted butter
2 tbsp light corn syrup (liquid glucose)
1tbsp brandy (optional)
1 tsp vanilla

1. Preheat the oven to 350°F. Butter (or spray with a non stick vegetable 

   spray) a 10-inch bundt pan.

2. Beat the eggs, oil, vanilla extract, and sugar until well combined about 2 

    minutes at medium speed. Add the pumpkin puree and beat until 

    incorporated.

3. In a separate bowl, whisk together the flour, wheat bran, baking soda, 

    baking powder, salt and spices. Add the flour mixture to the pumpkin 

    batter and beat just until incorporated. Stir in the nuts and dates. Pour 
    the batter into the prepared pan. 

4. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of 

    the cake comes out clean. Cool on a wire rack for 10 minutes and then 

    invert and remove the cake from the pan. Cool completely before 

    frosting.

To make the chocolate glaze, melt the chocolate, butter, and corn syrup in a bowl placed over simmering water. Remove from heat, stir in the brandy and vanilla, and let cool to room temperature. Pour the glaze over the top of the cooled bundt cake, letting the glaze flow down the sides. 

To make the non-dairy version of the glaze, substitute the butter with 1/4 cup coconut milk or 1/4 cup Tofutti Sour Cream. Proceed as above. It sets a bit faster though so pour it right away after adding the brandy and vanilla. 

The cake keeps for several days at room temperature.

* Joy of Baking blog: Pumpkin Cake recipe.