Thanksgiving is a time to take stock. Of the good things in life, of blessings big, small, and so tiny that you don’t really think about them much but for which you still are grateful, deep in your heart.
As I ponder my life over the past year, I see so many things to be grateful for. My husband Desi — always my best friend and my soul mate and quite simply the best thing that ever happened to me. My dog Opie who thinks I am the best thing that ever happened to him (after his daddy). My cat Pie who sincerely believes that the only reason I exist is to feed her and scratch her ears when she feels like it.
I have friends who keep me company when I want to laugh and who offer me a shoulder when I need to cry. I have books to read, a lust for travel, and a love of creatures, human and animal, of every shape and size. And for nearly seven years now I have had this blog which helps me make friends like you, share my love of cooking and eating, and explore a world that’s way bigger than anything I can possibly imagine.
I could not say thank you for all of these amazing things without sharing something sweet, so I have for you today this chai-spiced Pumpkin Bundt Cake. A simple yet tasty treat that’s like taking a bite of the holidays. (Okay, that was a little mushy, I know, but you get the idea.)
I woke up Saturday morning with the urge to bake something. It had to be spicy to ward off the chill bite of the fall weather and orange for the holidays. And it had to be healthy because part of being grateful for your family and friends is making sure you keep them around for as long as possible. AND it had to be pretty, of course.
So the bundt cake it was. I love baking up bundt cakes because they look so elegant right out of the oven with no effort on your part. The pan does all of the work for you. But you still get to take credit. I made this bundt cake part whole-wheat and with the rich goodness of the pumpkin added in it could pass for health food. Well, almost.
I ground up the chai spices myself simply because the flavor is much better than you’d get out of anything bottled or jarred and bought off a store shelf. But if you absolutely don’t want to grind up your own spices– or don’t have a hardy spice blender or coffee grinder to do the job– go ahead and use the storebought ones.
The recipe’s next. And right after stay tuned for more vegan Thanksgiving recipes that have featured on Holy Cow! over past holidays.
- 2 cups whole-wheat flour
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground green cardamom
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups almond milk mixed with 1 tsp vinegar. Set aside to curdle for a couple of minutes.
- ½ cup canola or other vegetable oil
- 2½ cups brown sugar
- ¼ cup flax meal
- 2 tsp pure vanilla extract
- 1½ cups pumpkin puree
- In a large bowl, whisk the flours, spices, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, or with a hand mixer, beat the sugar and the oil for a minute. Then add ½ cup of the almond milk, vanilla extract, and flax meal and continue to beat for another two minutes until the mixture is quite fluffy.
- Add the flour and the almond milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently to ensure everything is well-mixed.
- Finally add the pumpkin puree and mix for 20 seconds.
- Scrape the batter into an oiled and floured bundt pan.
- Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.
- Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack.
- I just serve this with a dusting of powdered sugar, but you could serve with whipped vegan cream or some vanilla ice cream.
Here are some vegan recipe ideas from Thanksgivings past at Holy Cow!