While we are solidly in the Christmas creep season, I might as well throw in a Halloween treat to balance things out. I will never be one of those food bloggers who post their themed food in a timely fashion. Laziness takes over and I make every excuse to not edit photos or write a post. Motivation seems to hit me a few weeks down the road and way outside of the timeframe of the holiday at hand.
As I am officially on the office Fun Committee, I decided to turn our work Halloween party up to eleven with some homemade cake. While most people won’t consider bundts to be “fun,” I do live in the Midwest kids. Things are different here and I embrace it. The cake was attacked with gusto and I barely managed to save a sliver to take home to “A.” There were few leftovers to speak of, but this cake is so moist, you wouldn’t have any issue letting it sit around for a few days.
So here I have a Halloween cake for you. Complete with chocolate spiderwebs and spooky stars. Maybe store it away for next year or forgo the black & orange coloring and call it a Thanksgiving cake. Keep this blog post a secret and no one will know the difference.
Pumpkin Bundt Cake
Adapted from Whipped The Blog
- 1 stick (1/2 cup) EarthBalance “Butter”, softened, plus additional for greasing the pan
- 1/2 cup canola oil
- 2 1/4 cups all-purpose flour, plus additional for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/4 cups (or 1 15 oz can) solid pack pumpkin puree
- 3/4 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 large eggs
- Preheat oven to 350°F. “Butter” and flour bundt pan.
- Make your “buttermilk”: combine the almond milk and apple cider vinegar in a bowl. Let stand for at least 5 minutes.
- Meanwhile, combine together flour, baking powder, baking soda, cinnamon, allspice, pumpkin spice and salt in a bowl. Whisk together pumpkin, “buttermilk” and vanilla in another bowl.
- Beat EarthBalance, oil and sugars in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and invert cake onto rack. Cool 10 minutes more.