Pumpkin Cakes with Caramel Glaze
Delicious, moist and full of autumn flavors, this simple cake will be the highlight of any autumn feast.
3 cups whole wheat pastry flour
3 teaspoons baking powder, plus1 teaspoon baking soda
generous pinch sea salt
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
2 cups canned unsweetened pureed pumpkin
1 1/2 teaspoons pure vanilla extract
1/2 cup avocado oil
1/2 cup rice syrup or maple flavored rice syrup
1/4 cup barley malt
1 teaspoon finely minced fresh ginger
1 teaspoon brown rice vinegar
1 (approx) cup unsweetened almond or soymilk
1 cup brown rice syrup
2 tablespoons unsweetened vanilla almond or soymilk
scant pinch cinnamon
Preheat oven to 350 degrees and lightly oil and flour a loaf pan. Whisk together flour, baking powder/soda, salt, cinnamon and nutmeg. Stir in pumpkin, vanilla, oil, rice syrup, barley malt, ginger, and rice vinegar. Slowly stir in soymilk to create a smooth, spoonable batter. Spoon evenly into each prepared pan. Place loaf on a baking sheet and bake until the center springs back to the touch or a toothpick inserted comes out clean, 35-45 minutes. Remove from oven and cool for 5 minutes before loosening loaf from the pan and removing it to a wire rack to cool completely.
To make the glaze, bring rice syrup, soymilk and cinnamon to a high foam. Reduce heat to low and cook for 5-7 minutes, to thicken the glaze. Spoon over loaf and allow to set for 30 minutes before serving.
Note: You can use a bundt cake pan instead of a loaf pan for a more decorative cake.