A pumpkin spice lover, not hater–in spite of all the hype–I take my savory and seeet pumpkin seriously. So three attempts and 12 cups of flour later, I finally got it: the perfect Pumpkin Pound Cake in both flavor and luscious moistness and tenderness.

The first two cakes were a little dry and we’ll say “sturdy.”  The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever-so-slightly-tangy tenderness (though using all curdled soymilk will work nicely too).

Get your pumpkin spice on!

1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened
2 1/2 cups demerera sugar or brown sugar
2 tablespoons molasses
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons ground cinnamon
2 tablespoons pumpkin pie spice
4 teaspoons  baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes
4 cups white whole wheat flour
1 1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

In the bowl of a stand mixer, or with a hand mixer, beat the oil, butter, sugar, and molasses for one minute. Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

Add the flour and remaining nondairy 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.

Finally, add the pumpkin puree and sour cream (or 1/2 cup nondairy milk) 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 covered with a dish towel.

If gingerbread and pumpkin cake got together on a booze-infused evening, this “baby” is what they would conceive.

Moist and deeply spiced, it is a carnivore-approved hit with one and all, regardless of dietary preference.  I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering.  I enjoy it with a little dollop of Coco Whip as a fluffy contrast to the richness of the cake.

Pumpkin Ale Spice Cake

2 1/2 cups all purpose flour (I use white whole wheat)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup granulated sugar (I use demerara)

1/2 cup real maple syrup

1/2 cup molasses (dark or light, but not blackstrap)

1/2 cup unsweetened soymilk (plain would also be fine)

1 15.5 ounce can pureed pumpkin

1 cup canola oil (or other mild vegetable oil)

1 cup pumpkin ale or hard cider (I used Harpoon Pumpkin cider)

1 tablespoon vanilla extract

1 teaspoon baking soda

Salted Pecan Caramel (optional)

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, combine all of the dry ingredients, except baking soda, make a well in the center, and add all wet ingredients, except ale.  Whisk to completely combine.  In a small bowl or cup, whisk soda into ale.  It will fizz up.  Quickly whisk into batter until completely incorporated.  Transfer the batter into prepared bundt pan and bake for approximately 45 minutes or until a wooden pick inserted in the center comes out clean.  Remove to a wire rack, and cool for about 15 minutes.  Loosen around all edges with a knife, being careful not to slice into the cake.  (I use a plastic knife, as my pan has a non-stick surface, but I still grease and flour it!)  Place serving plate over the top of the pan and invert the cake onto the plate.  Let cool and then glaze if desired.  I recommend letting the glaze soak into the cake overnight before serving.

Salted Pecan Caramel

 1 cup sugar

1/4 cup water

6 tablespoons vegan butter

1/2 cup plain soy creamer (or your favorite non-dairy creamer)

1/8 teaspoon sea salt (or to taste)

Optional: 1 tablespoon rum, brandy, favorite liqueur

1/2 cup pecans

In a heavy-bottomed 2 quart saucepan, heat sugar and water over medium-high.  Whisk vigorously as it begins to melt.  Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted.  Remove pan from heat, count to three, and slowly whisk in the soy creamer, salt, and optional alcohol.  When smooth, allow the caramel to cool for a couple of minutes and then transfer to a small cup or bowl and let cool until a thick pourable consistency.  Drizzle or spoon over the cake.  You may either stir the pecans into the mixture before drizzling or sprinkle them over after the cake is glazed.