This cake makes a nice change from pumpkin pie for Thanksgiving, and its beautiful colors are perfect for a festive Christmas dessert. I adapted the recipe from Vegan Holiday Kitchen
by Nava Atlas, eliminating the small amount of oil in the original. Use her cream cheese frosting, if you like, or simply sprinkle with confectioners sugar for a very low-fat dessert.
Maple-Cream Cheese Frosting
Nava says, "I love this simple frosting on fruit- or vegetable-based baked goods, especially those containing carrots or pumpkin." Makes about 3/4 cup, enough to frost one average-sized cake
- 1/2 cup vegan cream cheese
- 2 to 3 tablespoons maple syrup, to taste
- 2 tablespoons rice milk or other plain or vanilla vegan milk
Combine the ingredients in a food processor fitted with the metal blade. Process until creamy and smooth. Use a flexible cake spatula to remove from the container. Spread on cakes or cupcakes once they’ve cooled to room temperature.
Nutritional information does not
include frosting or walnuts.