The past few months I have found myself to be unsually exhausted. As many of you know I have been working feverishly on my soon to be released cookbook and training for a marathon. Truth be told I didn’t really consider the book to be “work” because it involved baking and writing, two of my passions. As for running, I love it for what it offers me…solitude.Â My fellow mamas know very well that solitude is a rarity when you have young kiddos. Unfortunately I’ve had some injury issues which have forced me to scale back considerably on my running as of late. So I know that wasn’t the reason for my sleepiness.
I decided it was time for a physical and went to the doctor who ran a full blood work up. Everything looked great except for my low iron levels. My doctor prescribed an ironÂ supplement and to include more natural sources of iron in my diet. I immediately looked up good sources of iron and to my great surprise, I found out that pumpkin is a wonderful source. I love pumpkin. A lot. So that got me thinking; what dessert could I make that would help me on the road to iron deficiency recovery? Pumpkin cake of course!
I made this cake a lot during the holidays and it is unbelievably good. Delectable pumpkin cake layered with my rich and creamy dairy free cream cheese frosting; there is nothing better. Present this beauty of a cake on a gorgeous pedestal cake stand because it is that special.
I also read that tofu is a great source of iron so maybe those dairy/egg/nut free vanilla cupcakes or even my pound cake will be my next dessert of choice. In the meantime be sure to try this super simple and delicious cake!
Harvest Pumpkin Cake
Yield: One 9-inch layer cake
1/2 cup dairy-free shortening
1 cup granulated sugar
1 cup light brown sugar
1/2 cup silken tofu
1 (15-ounce) can pumpkin purÃ©e (not pumpkin pie filling)
2 teaspoons vanilla extract
3 cups cake flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup soy or rice milk
1 recipe Dairy-Free Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine shortening, sugars,Â silken tofu, pumpkin puree and vanilla extract on low speed until creamy. In a separate medium bowl, combine flour, baking powder,Â salt andÂ baking soda with a wire whisk.
Preheat oven to 350ÂºF, and spray two 9-inch round cake pans with dairy-free baking spray. Add flour alternatively with soy milk to the shortening mixture. Pour into prepared pans, and bake 25 to 35 minutes. Cool completely, and frost with Dairy-Free Cream Cheese Frosting.
Dairy-Free Cream Cheese Frosting
Yield: 2 cups
1/2 cup dairy-free margarine
3/4 cup dairy-free cream cheese
1/8 teaspoon salt
1 teaspoon vanilla extract
21/2 cups confectionersâ€™ sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine, cream cheese, salt, and vanilla until thoroughly combined. Slowly add confectionersâ€™ sugar, and mix on low for 1 minute. Increase speed to medium, and beat 4 to 6 minutes, until light and fluffy. Chill before using.