This year my first "holiday" gathering is for the First United Methodist Church Bazaar. I volunteered to help with the baking and was given the task of Pumpkin Spice Cake. Apparently everyone follows the same recipe. After looking over the official recipe (which contains 3 CUPS OF SUGAR!!!!) I have decided to go against the flow and make my own healthier version. (Imagine that). Instead of calling this "Sugar-Free Pumpkin Cake", because then no one would eat it, I present you with:
Bazaar Pumpkin Cake
½ cup plain or vanilla soy milk
2 teaspoons apple cider vinegar
1/3 cup applesauce
1 cup Baking Stevia
2 teaspoon molasses
1 can (15-oz.) solid-pack pumpkin
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg
- Preheat oven to 350. Prepare a Bunt pan and set it aside.
- In a small bowl, combine the soy milk and vinegar and set aside (this will start to solidify weirdly, it’s all good).
- In a large bowl, cream together the applesauce, stevia, and molasses until well blended.
- Add the pumpkin and vanilla and mix well or beat until incorporated, then stir in the milk & cider vinegar mixture and mix/blend until smooth.
- In a medium bowl, whisk together the AP/Spelt flours, baking powder, baking soda, salt, and all four spices.
- Add the flour mixture to the pumpkin batter about one-third at a time, incorporating after each addition.
- Scrape the batter into the greased Bunt pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan on a wire rack. Then invert and remove the cake from the pan. Cool completely on a wire rack.
Whoever said you can't have your cake and eat it too? Just remember MODERATION!
Happy Holidays. . .more recipes to come!