Allergy Free Pumpkin Bundt Cake

Curly has decided that her favorite cake is bundt cake so we tried out a new bundt cake recipe for fall.  The cake was moist and yummy and the combination of pumpkin, cinnamon, and ginger was perfect!

Pumpkin Bundt Cake

1/2 cup Earth Balance

1 1/2 cups sugar

1 can pumpkin puree

4 1/2 teaspoons egg replacer whisked with 6 Tablespoons rice milk

2 1/2 cups flour blend
2 teaspoons baking powder

3/4 teaspoon xanthan

1 Tablespoon cinnamon

1 1/2 teaspoons ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon salt

Spray bundt pan with cooking spray.
Beat butter and sugar on medium speed.
Add pumpkin and egg replacer and mix thoroughly.
In separate bowl, combine remaining ingredients.
Add dry ingredients to wet ingredients and mix on medium speed.
Pour into bundt pan.

Streusel Topping

1/4 cup flour

1/4 cup sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

2 Tablespoons Earth Balance, melted

Mix together and sprinkle over cake batter.

Bake at 350 for 50-55 minutes.  Invert onto a plate and let cool.  Then invert again so streusel is on top (to avoid losing it all).

OR, use the streusel as a middle layer to the cake to avoid the crumbly mess.

You can also top with glaze.

Glaze

1 cup powdered sugar

2 Tablespoons melted Earth Balance

1 teaspoon vanilla

rice milk

Mix first three ingredients with whisk.  Slowly add rice milk until glaze reaches a pourable consistency.  Then drizzle over cake.