In Jersey, you know autumn is official when can see chiminey smoke puffing through the air. The thought of snuggling up with a cup of hot chocolate brings such a comfort and warmness to my body. Mmm, I love it! So on this particular autumn day I took advantage of my day off from work and spent time with my family. The combination of work and school have definitely limited my baking endeavors so, of course I baked a little something-something!
Pumpkin Bundt Cake (Next time I’ll bake the batter in a donut tray!!)
Adapted from this recipe.
- 3 ½ cups unbleached flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 15 ounce can of pumpkin
- 1 ½ cup lite coconut milk (CANNED NOT FROM CARTON)
- 2/3 + 1 tablespoon agave nectar
- ¾ cup canola or coconut oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla
Preheat oven to 350°F. Prepare bundt pan by covering inside with baking spray and lightly coating with flour, then shaking off excess. Measure dry ingredients into a large mixing bowl, then whisk together. Combine wet ingredients in a separate bowl and whisk until together until completely combined. Pour wet ingredients into dry, then whisk again until batter is smooth without any lumps.
Carefully pour batter into the bundt (or donut!!) pan, then smooth top surface with a spoon or a spatula. Pick up bundt pan an inch or two above the counter and drop a few times to eliminate air bubbles. Bake cake for 50 to 55 minutes, until a toothpick poked into the cake comes out clean. Allow cake to cool in pan for ten minutes, then turn over onto a cooling rack.
- 1 cup organic powdered sugar
- 2 tablespoons lite coconut milk
- 1 tsp fresh lemon juice
To make icing combine powdered sugar, coconut milk and lemon juice in a bowl. Stir until combined, then microwave for 10 seconds. Quickly and carefully spoon over the top of the bundt cake. The candy corn is completely optional 😉