Vegan Pumpkin Cake with Caramel Sauce

ricardocuisine.com

Isabelle Laroche

subheading: Cake:

2 tbsp ground chia seeds

⅓ cup (75 ml) cold water

2 ¼ cups (340 g) unbleached all-purpose flour

1 cup (210 g) sugar

1 cup (210 g) brown sugar

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 ½ cups (375 ml) unsweetened pumpkin purée

¾ cup (180 ml) vegetable oil, plus more for the cake pan

¾ cup (180 ml) unsweetened coconut beverage (see note)

1 tbsp (15 ml) apple cider vinegar

2 tbsp (30 ml) molasses

2 tsp ground cinnamon

1 tsp ground nutmeg

subheading: Caramel Sauce:

1 tbsp cornstarch

1 cup (250 ml) unsweetened coconut beverage

¾ cup (160 g) brown sugar

1 tbsp (15 ml) water

¼ tsp salt

subheading: * NOTE FROM RICARDO:

Silk brand coconut beverage enhances this dessert due to its creamy texture. It stands up well to heat, which makes it ideal for caramel sauces, and its subtle flavour lends itself particularly well to pastries. A real asset to have on hand to satisfy your sweet tooth.

subheading: PERSONAL NOTE:

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