It's that time of year again, the time of year when people go mad for Pumpkin everything! (Although I've been drinking homemade Pumpkin Spiced Lattés all summer truth be told! Dreaming of autumn walks, crunching amber leaves underfoot while wrapped in a chunky scarf and a bobble hat.) And now that it's September it's finally acceptable to put pumpkin in everything and anything - hurrah!
This cake is moist, spiced and delicious, and will satisfy any PSL cravings that may or may not have been niggling away at you for months.
Pumpkin Spice Latté Bundt
Adapted from here
2 1/2C sugar
1C vegetable oil
1/2C silken tofu, blended until smooth
3C plain flour
2tsp baking soda
3tsp mixed spice*
1 can (15oz) pureed pumpkin
1 1/2C powdered sugar
1tsp instant espresso
1/4C almond milk
Preheat the oven to 350/180 and grease and flour a bundt pan.
In a blender, whizz together the sugar, oil, tofu and pumpkin puree until smooth. Pour into a large mixing bowl and then add the flour, baking soda and spices and mix until everything is incorporated and the batter is smooth.
Pour into the prepared pan and bake in the middle of the oven for 50-55mins, or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for around 10mins and then carefully turn out onto a wire rack to cool completely while you make the icing.
To make the icing mix together the powdered sugar and almond milk in a medium sized jug, until smooth and thick (add more milk/powdered sugar as needed) add the instant espresso powder and mix vigorously until the icing is an even coffee color.
Pour the icing over the cooled cake and allow excess to run off the sides. Transfer the cake to a plate and serve.
*alternatively use 1tsp each of cinnamon and nutmeg and 1/4tsp cloves