Ingredients for Pumpkin Spice Cake With Orange Sauce
- 1 cup (2 sticks) vegan margarine, softened
- 1 ¾ cups granulated sugar
- 3 large eggs (or flax eggs for vegan option)
- 1 (15 ounce) can pumpkin puree
- Vanilla Extract
- All Purpose Flour
- Baking Powder
- Salt
- Pumpkin Pie Spice
- Powdered sugar, for dusting
- Light Brown Sugar
- Cornstarch
- Orange Juice
- Lemon Juice
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How to Make Pumpkin Spice Cake With Orange Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the softened vegan margarine and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the orange sauce:
- In a medium saucepan, whisk together the orange juice, sugar, cornstarch, orange zest, and salt.
- Bring the mixture to a boil over medium heat, whisking constantly, until thickened (about 1 minute).
- Once the cake is completely cool, dust it lightly with powdered sugar.
- Serve the cake warm or at room temperature with a generous drizzle of the orange sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
127g
Fat
12g
Carbs
17g
