Monday, October 27, 2008

Pumpkin Cake with Maple Frosting

This was another winner from Karina's Kitchen, one of my favorite gluten-free blogs. Karina's blog is great because not only does she offer a ton of delicious gluten-free recipes, but a lot of them are dairy-free as well. After the Brown Sugar and Spice Pumpkin Bars I made from her site were such a huge hit, and because I love pumpkin desserts, I immediately set out to make another one of Karina's recipes. You can find the recipe for Maple Frosted Pumpkin Cake here on her blog. I used one 8-oz. package of Tofutti "Better Than Cream Cheese" instead of regular cream cheese, and Earth Balance Buttery Spread instead of butter, but other than that, I made it exactly as Karina told me to. This cake is moist and rich in flavor, and the frosting is absolutely to die for, rolling down the sides of each piece in big dollops, fluffy-looking yet velvety rich and smooth. (I would be absolutely shocked if anyone could tell that it is dairy-free.) This would be a great dessert to bring to Thanksgiving in lieu of traditional pumpkin bread.

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