Upside Down Pumpkin Cake
Category: Desserts - Other
Suitable for a: vegan diet
Ingredients:
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1 29 oz can pumpkin
2 t cinnamon
1/2 t cloves
salt to taste
1 3/4 cups white sugar
3/4 cup soft silken tofu, blended smooth
1 1/2 cups Silk Nog (or other thick milk alternative)
1 18.25 oz package yellow cake mix (I used Duncan Hines Butter Recipe Golden, it appears to be vegan)
1 cup chopped pecans
1 cup vegan margarine, melted
Instructions:
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1 Preheat over to 350 degrees
2 In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, tofu and nog or milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted margarine over the cake.
3 Bake in the preheated oven for 60 minutes and let cool. The cake will be liquidy at first, but will solidify as it cools.
Additional comments:
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This is really easy and really good! I just tried veganizing the recipe and I thought it worked out fine.
For the original version, you could use 3 eggs instead of tofu and a 12 oz can of evaporated milk for the nog. And the original recipe specifies a cake mix with pudding, but I don't see that it made a difference.
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