(Breakfast or dessert or both) It's a plate licker.
Batter:
1 Cup pumpkin puree (room temperature)
1/2 Cup non-dairy milk
2 tsp vinegar
1 1/4 Cup brown sugar
2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1/2 Cup coconut oil (room temperature)
1/2 Cup applesauce (room temperature)
2 tsp vanilla
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
2 1/2 Cup flour
Preheat oven to 350 grease and flour bundt pan. Place milk and vinegar together and allow to curdle. Leave 5 minutes. Add the pumpkin, sugar, spices, applesauce oil and blend well and until thoroughly mixed. Add flour and incorporate.
Pour half the batter in the pan. Set aside remaining batter.
Maple Caramel Sauce:
1/2 Cup brown sugar
6 TBSP coconut oil
4 TBSP non-dairy milk
1/2 Cup maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon cinnamon
2 shakes of salt
Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir.
Add cooled sauce to food processor and then add
1 Cup pecans
1 Cup dates
Blend until finely combined and sticky.
Layer the caramel over the pumpkin cake batter in the cake pan. Cover the pecan mixture with the rest of the batter. Bake at 350 for 45-50 minutes.
Let the bundt cake cool. Then turn over onto a plate.
Glaze:
3 TBSP non-dairy cream cheese
1 TBSP maple syrup
1/2 Cup powdered sugar
Mix together. Add a TBSP or so of non-dairy milk if the glaze is too thick. You want it thicker than glaze but wet enough to run down the sides of the cake. When the cake is completely cool cover the cake with icing and the maple sugar pecans.
Maple Sugar Pecans:
Toss 1 Cup pecans in a pan. When fragrant toss in
1 1/2 TBSP sugar
1 1/2 TBSP maple syrup
pinch of salt
Coat pecans and toss until the sugar begins to melt and the glaze sticks to the nuts. Remove from heat and cool.
