Pumpkin Cranberry Torte
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Author: Janet Hudson Status: published license cc-by tags: Cranberry, Vegan, Ginger, Pumpkin, Torte, Nutmeg, Cinnamon, TofuKreme, Hazelnut,
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Share on TwitterRecipe:
1/2 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon sea salt
Replacer for 3 eggs
1 cup raw sugar
1 cup pureed pumpkin
½ cup craisins
12 ounces Tofutti Cream Cheese
1 1/4 cups powdered sugar, sifted
6 cup Hazelnut Kreme or non dairy whipped topping
8 tbsp grated gingeroot
Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan.
Line the pan with parchment paper and grease and flour the paper.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the replacer and sugar in mixer and beat until thickened. Add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Fold in the craisins. Pour batter into pan and bake 10 minutes.
As soon as the cake is cool enough to handle, I cut it in quarters and placed 1 layer into a greased and powder sugared cake mold. Be sure to press gently!
Make the filling- combine the Tofutti, powdered sugar and topping – add the ginger root.
Spread over the layer of cake. Place another layer of cake, then filling, and so on until the cake is all in the mold.
Carefully unmold the cake and “ice” with the remaining topping and garnish as you wish.
Feeds 8-10
