My mom has some dietary restrictions, and she tends to stay away from dairy. Last night Mike and I went to her house for dinner to celebrate my birthday, and I figured baking a dairy-free cake was the least I could do for the woman who gave me life. After all, she’s the one who did all the hard work, right?
Dairy-free baking isn’t always as challenging as it might seem, and there are many recipes out there that don’t require a range of bizarre ingredients to substitute for butter or milk. Most vegetable cakes, like this pumpkin cake, use oil instead of butter. Such cakes are usually fluffier than butter-based cakes, and tend to keep their moisture longer. And if you choose to bake your cake in a Bundt tin, as I did here, there’s no need for a buttercream or cream cheese frosting; you can whip up a simple glaze icing with just powdered sugar and water. I’m happy to report that Genny loved this cake, so it’s one I’ll make again for her in the future.
- 3 cups flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 15 ounces pumpkin puree
- 3/4 cup chopped pecans, toasted and cooled
- 1 cup powdered sugar
- 4-5 teaspoons water
Preheat oven to 350 degrees. Generously grease a 10-inch Bundt pan.
In a medium bowl, combine flour, baking soda, and pumpkin pie spice; set aside.
In a large mixing bowl, stir together sugar and oil until very well-combined. Add eggs, 1 at a time, mixing very well after each.
Stir in flour mixture and pumpkin alternatively, stirring until well-combined and smooth. Fold in toasted pecans, then spoon or pour into prepared pan.
Bake for about 45 minutes, then check with a cake tester or toothpick; continue baking for a few minutes at a time, checking frequently, until the cake tester comes out clean. My cake baked for about 50 minutes.
Remove from oven and cool cake in pan for 10 minutes. Flip out onto a wire rack to cool completely before glazing and drizzling.
To make the glaze, in a small bowl, combine powdered sugar and 2 teaspoons water. Continue adding water until glaze reaches a pourable consistency, then pour over cake and allow to drip down the sides.
Store cake at room temperature for 2-3 days. Makes about 12 servings.