Vegan Pumpkin Cream Cheese Bundt Cake
 
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/pumpkin-cream-cheese-maple-glazed-bundt-cake/