This is a great celebration dessert, whether it be a holiday, birthday, or tea party! It’s a nice, light, sweet treat everyone will enjoy – and
most likely ask for seconds. honey-cinnamon-nutmeg-mask

Cake Ingredients: 

3 cups whole wheat flour

1 cup coconut sugar

2 tablespoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 teaspoons baking soda

1 (15 oz) can pumpkin puree

1 ½ cups almond milk

½ cup vegetable oil

2 tablespoons white vinegar

2 teaspoons vanilla extract

 

781723436337Glaze Ingredients:

1 cup powdered sugar

¼ cup maple syrup or agave nectar

3 teaspoons organic canola oil

½ teaspoon cinnamon

 

 

 

Directions:

Preheat oven to 350 degrees. Grease a 10” bundt pan and set aside. (you may also
use a loaf pan or muffin tins for mini cakes!)

In a large bowl mix together flour, cinnamon, nutmeg, salt, sugar and baking soda. In a separate bowl, whisk together the pumpkin, milk, oil, vinegar, and vanilla. 383523_117596405059804_2009873116_n

Whisk the wet ingredients into the dry until thoroughly combined. Pour into prepared pan and bake for an hour, or until a toothpick inserted in centre comes out clean.

Place on a cooling rack and allow the cake to stay in the pan for five minutes, then invert onto cooling rack and allow to cool completely. Once cool, put on a plate, heat and blend the glaze ingredients together and pour over the cake.

 

Serve with your favourite non-dairy vanilla ice cream.