Cooking with PETA Publisher: The Book Publishing Company © 1997 by PETA ISBN: 1570670447

Reprinted with permission from PETA.

Pumpkin Spice Cake (p. 170)
Yield: 9 servings

You'll find yourself dreaming of this heavenly treat days after it's gone.

Ingredients

Cake:

• 1 2/3 cups flour
• 1 cup packed brown sugar
• 1 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup water
• 1/3 cup vegetable oil
• 1 teaspoon vinegar
• 1/2 cup canned pumpkin
• Powdered sugar

Frosting:

• 1/3 cup thawed apple juice concentrate
• 1/3 cup maple syrup
• 1/2 teaspoon cider vinegar
• Grated zest of one orange
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 3/4 cups crumbled firm silken tofu

Directions

Heat the oven to 350ºF. Mix the flour, brown sugar, allspice, baking soda, and salt in an unoiled 8 x 8 x 2-inch baking pan. Stir in the remaining ingredients, and bake for 35 to 40 minutes, until cooked through. Allow to cool on a wire rack before frosting.

Mix the apple juice concentrate, maple syrup, cider vinegar, and orange zest in a small saucepan, and bring to a boil. Let simmer for 5 minutes. Mix together the cornstarch and water, and stir into the saucepan. Simmer until the mixture thickens, stirring continuously. Blend this syrup and the tofu in a food processor until smooth. Frost the cooled cake.

Nutritional Information

Per serving: Calories 290, Protein 6 g, Fat 9 g, Carbohydrates 45 g, Calcium 84 mg, Fiber 2 g, Sodium 238 mg