Okay, so here it is: my first attempt at making a cake this is both completely gluten-free and vegan! I have had so many requests for this combination that I finally had to succumb to the pressure. I have to say, I even surprised myself with this one…in a good way! It is so wonderfully moist and flavorful! What more can I say? I hope you enjoy this Pumpkin Spice Cake!
Preheat oven to 350°F. Grease and flour two 9” round cake pans. In a medium mixing bowl, combine flour, xanthan gum, baking powder, baking soda, spices, and salt. Set aside.
In a separate bowl, mix together pumpkin coconut milk, pumpkin, vinegar, and vanilla. In a small bowl, stir your egg substitute until it’s fully blended and ready to be used.
In a fourth bowl, cream together the coconut oil and sugar until light and fluffy. Next, add in the egg replacer. Once the ‘eggs’ are mixed in, slowly add in the dry ingredients and pumpkin mixture alternately to the creamed mixture, mixing well. Next Fold in Pecans. After all of the ingredients are combined, pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Once the cakes have finished baking, allow to fully cool before frosting.
In a small bowl with an electric mixer, beat shortening until light and fluffy. Then whip in one cup of powdered sugar. Add in the second cup of powdered sugar, vanilla, and spices. Finally, whip in the pumpkin coconut milk and continue beating until all ingredients are well combined.
Once the cakes have cooled completely, assemble the layers and frost with your freshly whipped icing! Then serve and enjoy the taste of autumn!