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Wednesday, September 28, 2016

Pumpkin Whoopie Pie Cake


I hear word that folks are lighting their woodstoves and loading in the last of their gardens' harvest before the frost. Indeed, it's a great time of year in the north country. Unfortunately, the shift to autumn has had basically zero impact on my life down here in Managua. Maybe a few extra rain showers, but other than that, it's been a raging inferno of the usual business. (I sweat so much on my Sunday run that I had standing water in my shoes, slopping back and forth with each step. Ugh.) All of this to say that even though fall food-- the great seasonal emphasis on pumpkins, apples, squash, and tomatoes-- has not really hit home down here, I'm going for it anyway. In fact, these foods are so good that I'm about extending this season all year. I don't see why not. Everybody loves a pumpkin whoopie pie, so why should we wait around until fall for it? Nobody knows.

So in the spirit of fall, inter-hemispherical culinary traditions, and righteous vegan treats, here's my take on the PWP; it's basically a giant whoopie pie that I baked in a cake pan, so I'm calling it a cake.

Enjoy!

VMT Pumpkin Whoopie Pie (8")
  • 1 1/2 c. pureed pumpkin
  • 1 1/4 c. unsweetened almond milk (with 1 t. apple cider vinegar mixed in) 
  • 1 c. w.w. flour
  • 1 c. a.p. flour
  • 3/4 c. whole rolled oats
  • 1/2 c. semi-solid coconut oil
  • 2 t. cinnamon
  •  1 t. ginger
  • 1 t. each baking soda, powder
  • 1 t. vanilla bean paste (sub extract)
  • 1/4 c. raw sugar
  • 3/4 c. brown sugar
  • 2 T. molasses
Filling
  • 4 oz. vegan cream cheese
  • 4 oz. coconut cream
  • 2 T. coconut oil
  • 1/2 t. vanilla extract
  • 1 c. powdered sugar
The method for the cake is super simple: add everything together and mix well. Be sure to allow the coconut oil to mix into everything. (A standing mixer's great for this.) Bake in a pre-greased 8" cake pan for 30-35 minutes or until a toothpick comes out clean. Set aside to cool. At that point get together your filling ingredients. As always, keep this stuff as cold as possible! Mix at high speed with your standing or hand mixer until well-whipped (5 minutes). Then set in the fridge until you're ready for it.

Once the cake is cool, take a very sharp, serrated knife and cut it in half horizontally. Frost in between, keeping most the filling toward the center. Once you replace the top, the filling will spooge out toward the sides, leaving you with, if you're lucky, perfect spooge factor (see below). This will keep well for a few days in the fridge until you're ready for a transcendent dessert experience!

Happy fall!



2 comments:

  1. Travis, do you make your own vegan cream cheese? I'm thinking ahead to three months from now when we'll be in Peru and most likely not have access to products like Go Veggie Cream Cheese (which I adore!). Their recipe does not contain cashews, but coconut oil- interesting. Anyway, I"m not opposed to cashews, but I like very much the mild coconut flavor of the Go Veggie. What have you got? Your Bud, Allison

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  2. Hey Allison, I highly recommend Schinner's book, 'Artisan Vegan Cheese'. She has a great cream cheese recipe and tons more. I couldn't live without her sour cream recipe. Cool to know you'll be in Lima. Working at FDR? It's on our radar, too. Take care!

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