Chocolate Pumpkin Cake
On very special occasions, I will make this treat! With pumpkin and whole wheat flour, it has some fiber to fill you up.
CAKE
1 ½ cups original unsweetened soy milk
2 tsp white or apple cider vinegar
1/3 cup coconut oil, melted
1/3 cup Earth Balance spread
1/2 cup brewed coffee
2 tsp vanilla extract
1 ¼ cup canned pumpkin
2 cups whole-wheat flour
1 cup sugar
1/3 cup maple syrup
1 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
FROSTING
1 cup Earth Balance spread
2 cups powdered sugar
2/3 cup unsweetened cocoa powder
Soy milk, as needed
Preheat oven to 350 degrees and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray.
Mix the milk and vinegar in a large mixing bowl. Whisk in the oil, Earth Balance, coffee, vanilla extract, pumpkin, and maple syrup.
Sift in the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Beat until no large lumps remain.
Pour into pans and bake 25-40 minutes, or until a toothpick inserted into the center comes out clean. While cooling, prepare frosting by beating together all ingredients. Add milk a little at a time to reach the desired consistency. Frost and serve.