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4 cups cake flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon ground ginger

3 teaspoons cinnamon

2 teaspoons mace (or nutmeg)

1/2 teaspoon ground cloves

1 cup butter, room temperature,

2 1/2 cups brown sugar or demerara

2 tablespoons egg replacer, arrowroot or cornstarch, mixed with 1/3 cup water

1/2 cup milk

½ cup yogurt

1 1/2 cups baked and mashed pumpkin or squash (Butternut or acorn squash look and taste like pumpkin, and are often even sweeter, but be sure to discard skins.)

Preheat oven to 350 degrees. Grease one large bundt pan (or 2 cake pans).

Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, mace, and cloves. Set aside.

Beat butter and sugar together with an electric mixer until pale and fluffy, 2 to 3 minutes. Add eggs replacer. Gently mix in flour mixture, milk and yogurt until just combined. Fold in pumpkin puree until combined. Pour batter into prepared pan.

Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners’ sugar.

Adapted for Vegetarian Cuisine from a Martha Stewart recipe


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