Pumpkin Spice Cake
Cake 1 2/3 cups flour 1 cup packed brown sugar 1 tsp allspice 1 tsp baking soda
1/2 tsp salt
2/2 cup water
3/3 cup vegetable oil 1 tsp cider vinegar
4/2 cup canned pumpkin (or homemade pumpkin puree)
Frosting
5/3 cup thawed apple juice concentrate
6/3 cup maple syrup
7/2 tsp cider vinegar grated zest of one orange 1 tbsp cornstarch 1 tbsp water 1 3/4 cup crumbled
firm silken tofu
Method Heat the oven to 350F. mix the flour, brown sugar, allspice, baking soda and salt in an un-
oiled 8x8x2 inch baking pan. Stir in remaining cake ingredients and bake for 30-40 minutes until
cooked through. Allow to cool on a wire rack before frosting.
Mix the apple juice concentrate, maple syrup, cider vinegar and orange zest in a small saucepan and
bring to a boil. Let simmer for 5 minutes.
Mix together the cornstarch and water and stir into the saucepan. Simmer until the mixture thickens,
stirring continuously. Blend this syrup and the tofu together in a food processor until smooth.
Frost the cooled cake.