Vegan Pumpkin Spice Bundt Cake with Maple Glaze

glow-diaries.com

Debbie Berg

subheading: Bundt Cake:

1 cup brown sugar (200g) firmly packed

1 cup vegetable oil (250ml)

6 tbsp aquafaba (90ml) whipped with electric beaters

1 ⅓ cups pumpkin puree (330g) homemade or canned

2 tsp vanilla extract

3 cups all-purpose flour (360g)

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

2 tsp ground cinnamon

½ tsp nutmeg

½ tsp ginger powder

subheading: Glaze:

3 tbsp vegan butter or margarine (42g) melted

¼ cup pure maple syrup

¼ tsp ground cinnamon

⅛ tsp kosher salt

1 cup powdered sugar (120g) sifted

1 tsp vanilla extract

subheading: Topping:

2 tbsp pistachios chopped

Directions at glow-diaries.com

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