Vegan Gluten Free Pumpkin Cake with Maple Pecan Glaze

This was dessert on July 4th! It is a family favorite all year round and the cake even won the flavor category at a cake contest that was held locally:) After much trail and error in creating it and refining it- I think that this version is delish!

Please leave comments letting me know what you think or any alterations you think would make it better :)

The cake topper is from a design contest I won on CutOutandKeep.net
It is made by MissCake http://www.misscake.co.uk/

Pumpkin Cake
      Makes 2- 8 inch Cakes          Bake at 325F for ~35 minutes

Wet:
1 15 oz can Pure Pumpkin Puree (apx. 1 3/4 cups)
3/4 cup Sugar
1 cup Brown Sugar
1/2 cup Canola Oil
1/2 cup Apple Sauce (I used a 4 oz. single-serving cup of Lite Cinnamon Apple Sauce)
1 tsp vanilla
3 1/2 Egg Equivalents (I use Ener-G egg replacer)

Dry:
1 3/4 cups Gluten Free Flour (I use Arrowhead Mills Gluten Free Baking Mix)
2 1/2 tsp Baking Powder
1 3/4 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove

Preheat the oven to 325F.
Mix wet ingredients in one bowl.
Mix dry ingredients in a seperate bowl.
Combine the two and mix until there are no lumps.
Coat pans with cooking spray and fill them 1/2 way full with batter.
Bake for 35 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan. While it's cooling you can make the glaze!
This cake is very moist and will break easily so be careful when removing from pan!



Maple Pecan Glaze
         Enough glaze to top this cake recipe

1 cup Powdered Sugar
1 Tbs Butter Crisco
3 Tbs Maple Syrup
2 Tbs Vanilla Almond Milk (If you use plain almond milk just add 1/2 tsp Vanilla Extract)
1/2 tsp Ground Cinnamon
1/4 cup Chopped Pecans (Optional but I love the flavors together!)

Here I used a thick 8 inch cake and stacked a thin 4 inch cake on top- I used the other portion of batter to make my next post :)