I’m still working on perfecting my spice cake recipe and this one was pretty darn good, but still not quite there. I’m improving though! This recipe makes a 9×13 sheet cake:
For the cake:
1 can pumpkin puree (not pumpkin pie filling)
1 cup sugar
1/2 cup canola oil
3 cups flour
2 tsp baking soda
2 tsp baking powder
3 tsp cinnamon
1 tsp ground cloves
Preheat oven to 350 degrees and prepare a 9×13 pan with non-stick spray. Cream together the pumpkin, oil and sugar. Then sift in the remaining ingredients until combined. Spread into the prepared pan and bake for 30 minutes, until a toothpick comes out clean. Remove from oven to cool.
While the cake is in the oven you can start your glaze.
8oz vegan cream cheese
2 tbsp earth balance butter
1 1/2 cup powdered sugar
Cream the above together until smooth and thick. Place in the refrigerator to chill until ready to use.
Once the cake is cooled, spread the glaze on top. Eat and enjoy!