Pumpkin Spice Bundt Cake

Ingredients:

Bundt Cake:

Cream Cheese Ribbon (recipe below)

1/2 cup nondairy milk, unsweetened or regular

1 tablespoon apple cider vinegar

3 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon pumpkin pie spice

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

2/3 cup vegetable oil

1-15 ounce can pumpkin puree (not pumpkin pie filling)

Directions:

Prepare Cream Cheese Ribbon batter and set aside. (Recipe below.)

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a small cup, whisk together nondairy milk and vinegar and set aside to curdle.

Place flour, sugar, spice, baking powder, baking soda, and salt in bowl of electric mixer. Whisk to combine well. Make a well in the center and add curdled nondairy milk, oil, and pumpkin puree. Mix on low speed until almost combined. Scrape down sides of bowl, and mix on medium speed until thick, creamy, and all ingredients are full incorporated.

Spoon 1/3 to 1/2 mixture into prepared pan and gently smooth top. Spoon Cream Cheese Ribbon batter over and gently smooth. Finish by spooning remaining cake batter over the cream cheese layer, again gently smoothing top. Bake 60 to 65 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan to almost room temperature and invert onto rack to cool completely. Transfer to serving platter and spoon glaze over top, allowing it to cascade down the inside and outside surface of cake.

Ingredients:

Cream Cheese Ribbon:

1/2 cup cashews, raw or roasted and lightly salted or unsalted

2 cups water

1/4 cup granulated sugar

1/2 cup Tofutti Better Than Cream Cheese

Juice of 1/2 medium-large lemon

2 tablespoons vegan half and half or unflavored creamer

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

Directions:

In a small saucepan, bring cashews and water to a simmer, simmer for 3 to 4 minutes, remove from heat, cover, and let sit while proceeding with cake batter. Or microwave in a small bowl on high for 5 minutes, cover, and let sit.

Pour nuts and water through a strainer or colander, rinsing and draining well. Place nuts and sugar in food processor and process until a smooth paste forms.

Add remaining ingredients and Tofutti Better Than Cream Cheese and process until smooth and creamy.

Ingredients:

Praline Glaze:

1/4 cup vegan butter

1/2 cup dark brown sugar

1/4 cup vegan half and half or creamer, divided

1 cup powdered sugar, sifted

Directions:

Over medium-low heat, melt butter, add brown sugar and 2 tablespoons half and half, and very gently simmer, stirring continually, for 3 minutes. Remove from heat and cool to almost room temperature.

Whisk in 1/2 cup powdered sugar and 1 tablespoon half and half followed by remaining 1/2 cup powdered sugar and tablespoon of half and half. Process if necessary to achieve a silky texture.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.