Vegan Pumpkin Chocolate Chip Loaf with Homemade Frostings

Just because October is over it doesn’t mean I am going to stop satisfying my cravings for pumpkin flavored everything. Instead of going to the grocery store and buying the first pumpkin flavored things by TastyKakes instead why not try to do it yourself. Almost anytime I decide to take baking into my own hands, I am usually beyond amazed at how amazing things turn out. Besides the flavor which is to die for, cooking for yourself is the best way to know what you are putting into your body. I’m not saying its’ always going to be the healthiest but at least we know its’ not processed and that its’ made with love and care.

Recipe:

1 and 1/2 cups Whole Wheat Flour

1 cup Sugar

1 Tsp Baking Powder

1 Tsp Cinnamon

1/2 Cup Pumpkin Puree

1 Tsp Apple Cider Vinegar

3/4 Cup Almond Milk (I used Vanilla Flavored by Whole Foods 365 Brand)

1/2 Cup Earth Balance Butter

2 Tsp Vanilla Extract

1 Bag EnjoyLife Chocolate Chips (only

Directions:

Heat Oven to 350 degrees, while pre-heating mix all ingredients in large mixing bowl. Use electric mixer or wooden spoon. Something about churning a cake by hand just makes me happy. Once everything is smoothly mixed together chose the pan of your liking. I used a bread loaf pan personally but anything will do. Be sure to butter your pan first and then pour the cake mix right in. The cake will be moist from the Pumpkin Puree so it may take longer then you are used to. I baked this cake for 45 minutes and it came out absolutely perfect! Since all ovens are different check the cake at 20 minutes by placing a toothpick or knife through the center and seeing if it comes up clean.

This cake is absolutely fantastic as is but if you are looking to make this even more scrumptious and definitely more decadent here are two homemade frostings I made to top this bad boy off.

Cream Cheese Frosting:

1/2 Cup Vegan Cream Cheese

1/4 Cup Sugar

1/4 Cup Earth Balance Butter (melted)

Chocolate Frosting:

1/2 Cup Carob Powder

1/4 Cup Earth Balance Butter (melted)

1/4 Cup Coconut Oil (melted)

I chose to put the cream cheese frosting on first and then swirled the chocolate frosting through it on top.

Wa-Lah! You now have the recipe to the best cake I have ever made!

 

 

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3 thoughts on “Vegan Pumpkin Chocolate Chip Loaf with Homemade Frostings

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