I have seriously outdone myself. I saw a recipe on Facebook using a box mix of angel food cake and two jars of lemon pie filling, mixed together to make what looks like a moist delicious cake. Two ingredient cake seemed so simple and it looked so good. Yeah, it’s just not going to work for the gluten-free vegan crowd.
When I bake or cook, I usually have two or three cookbooks/recipes out and I use what I like from each said recipe. I learned that trick from watching my mother cook. Then I also add what I like to make a dish. Sometimes it comes out great and other times the family calls it “creative night”.
This time I lucked out and this dessert is the epitome of chewy tastiness. If I could just serve you a slice you would call me a master baker. So dear reader, I will share this recipe with you in the hopes that your homes smells as good as mine does and your tummy sends up a single to your brain and you are swimming in serotonin. Yep, it’s that good or I am desperate for something that taste like cake and not gluten-free. I miss gluten!!!
Pumpkin Cake Dessert Recipe
1 box Glutino Old Fashioned Yellow Cake (or any brand you like as long as its 15oz. and vegan gluten-free).
1 can 15oz. organic (a suggestion) pumpkin
2 tsps. vanilla extract
1 12oz jar of date syrup (I found it in the kosher aisle during Passover. It was on sale for ½ price and I couldn’t resist. I knew I would someday find a recipe for it or make one up.)
Optional but should use: 1 cup of pecans (or whatever nut you prefer)
Preheat the oven to 350F. Spray a 12 x 9.5 (or equivalent) pan with cooking spray.
In a bowl mix all of the above together. Pour into the prepared pan and bake for 23 minutes.
You could top the cake once it’s out of the oven with powdered sugar of my new love, Soy Whip. It’s outrageously expensive at Whole Foods for $6 but it’s delicious and really taste like whipped cream. My kids have said that I no longer have taste buds that can be trusted, so try at your own wallet risk.
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