But, I’m tired. Is that allowed? On Thanksgiving, I mean?
In order to keep myself from feeling guilty for not wanting to go “all out” this year, I must pose a question: What makes a happy Thanksgiving?
Is it volunteering in the soup kitchen? Eating a lavish feast with family and close friends? Perusing the newspaper for Black Friday steals?
Or is it just what the name implies–giving thanks to a God who has done great things for us? I tend to believe the latter. But in most cases, we as a human family tend to get caught up in the food, fine china, decorations, and shopping of Thanksgiving.
This year, however, is going to be different for our little family. This year, we’re just thanking God quietly at home, and I like that.
But thanking God quietly doesn’t mean that we’re going hungry this Thanksgiving. Jonathan and I enjoyed a marvelous early Thanksgiving feast with his parents last Sunday. And today, my little sis Emily and I threw together this pumpkin spice cake. We’ve taken the time to bake only this treasured item because every good woman knows that dessert is the most important part of any holiday meal. And with that, I present to you, Vegan Pumpkin Spice Cake. The best vegan pumpkin cake out there. Guaranteed.
Vegan Pumpkin Spice Cake
For the Cake:
- 1/4 cup vegan butter
- 1/4 cup oil (any neutral flavor oil will work like safflower oil or melted coconut oil)
- 1 1/3 cup cane juice crystals (or granulated sugar)
- 1 cup canned pureed pumpkin
- 2/3 cups almond milk
- 1/4 cup water
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 3/4 cup unbleached pastry flour sifted
- 3 tablespoons Ener-G baking powder sifted with flour; or use 2 teaspoons baking soda with 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 1/4 teaspoon powdered ginger (optional)
- 1/4 teaspoon nutmeg
- 1/8 teaspoon coriander (optional)
For the Frosting:
- 1 cup powdered sugar
- 1/4 cup vegan butter
- 1/4 teaspoon clear vanilla flavor
- 1/4-1/2 teaspoon almond milk
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees F.
- Mix vegan butter, oil, sugar, pumpkin, almond milk, water, lemon juice, and salt in a large mixing bowl.
- Sift together flour, baking powder, cornstarch, and spices (cinnamon, ginger, nutmeg, coriander) in a separate bowl.
- Mix wet and dry ingredients with wire whisk, then pour batter into an oiled 9 x 13 pan. Bake at 350 degrees Fahrenheit for 35 minutes, or until toothpick comes out clean.
- Mix frosting ingredients together either by hand with a fork or whisk or with a mixer. Frost cake once it is cool.