- Total time: 1 hour 25 minutes
- Servings: 12
- 1/2 cup(s) of Earth Balance Soymilk
- 1 1/2 tsp. of white or apple cider vinegar
- 3 tbsp. of ground flax seeds
- 9 tbsp. of water
- 1 1/2 Earth Balance Vegan Buttery Sticks, room temperature
- 3 cup(s) of unbleached, all-purpose flour
- 2 1/4 cup(s) of whole wheat pastry flour
- 4 1/2 tsp. of baking powder
- 3/4 tsp. of baking soda
- 2 tsp. of coarse salt
- 2 1/4 tsp. of ground cinnamon
- 2 1/4 tsp. of ground ginger
- 1/4 tsp. of freshly grated nutmeg
- 1 1/3 cup(s) of light brown sugar
- 1/4 tsp. of vanilla extract
- 15 ounce(s) of (1 can) pumpkin puree
- 1 3/4 cup(s) of finely grated carrots
- 1/2 cup(s) of toasted walnuts, chopped
- 1 cup(s) of toasted pecans, chopped
- 3 tbsp. of currants
- 1/4 cup(s) of flaked, sweetened coconut
- 2 cup(s) of powdered sugar, sifted
- 1/2 tsp. of orange zest
- 1 tbsp. of fresh orange juice
- 2 tbsp. of Earth Balance Soymilk
- 1/4 tsp. of vanilla extract
- 1/8 tsp. of ground ginger
- 1/8 tsp. of freshly grated nutmeg
- 1/3 cup(s) of toasted coconut, for sprinkling
Steps
- Preheat oven to 350 degrees F. Spray and flour a 14-cup angel-food cake pan.
- Mix together the Earth Balance Soymilk and vinegar, set aside. This is creating a version of “buttermilk”.
- Mix together the ground flax and water until well combined, set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another large bowl, using an electric mixer, beat the Earth Balance butter and brown sugar on medium-high speed until pale and fluffy, about 3 minutes. Pour in the flax-water mixture and mix until combined, scraping down the bowl as needed. Beat in the vanilla. (When you add the water-flax mixture, it will look curdled, but do not worry. Later when the flour is added, it will look normal).
- In a medium bowl, whisk together the soymilk-vinegar mixture and pumpkin. With the mixer on low, add flour mixture to Earth Balance butter mixture in three additions, alternating with two additions of pumpkin mixture.
- Fold in carrots, walnuts, pecans, currants, and coconut without over-mixing.
- Spread batter into pan, using a spatula to spread evenly. Smooth top and firmly tap pan on a flat surface several times to remove air bubbles.
- Bake until a wooden skewer inserted in center of cake comes out clean, 65-75 minutes. Let cool completely in pan on a wire rack. Remove cake carefully.
- TO MAKE GLAZE: Mix together the powdered sugar, orange zest, juice, Earth Balance Soymilk, vanilla, ginger, and nutmeg. Spoon over cooled cake. Top with toasted coconut. Enjoy!
