Vegan Cooking with TLC

Confession: I used to hate pumpkin cake, but I've come to realize it wasn't so much the cake as the cream cheese frosting that topped it.  So when I first started thinking about making a pumpkin cake, I wasn't sure why. I kept thinking back to the few times I ate it when I was younger and cringing, but I decided to move forward anyway. I came up with this recipe for a vegan pumpkin cake. I really like it. It's not super sweet. The spices don't overwhelm the pumpkin. The texture might be a bit denser than many are used to, but I prefer the slightly denser texture. It's particularly good paired with a cup of coffee or a cup of black tea. Pumpkin Cake ½ cup maple syrup* 1 avocado 1 teaspoon vanilla extract 1 can pumpkin puree 1 ½ cups spelt flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom 1/8 teaspoon ground cloves ¼ teaspoon ground nutmeg 1 cup chopped pecans Preheat oven to 350 d...

I decided I wanted Cherry Upside Down Cake for my birthday cake this year. I don't know why because I can't remember ever eating Cherry Upside Down Cake in my life. But, I wanted it, so I started to research recipes. I garnered what I could from a variety of recipes, then sat down and wrote my own recipe. It turned out better than I expected, so I decided to share it. It does take a little time to make, but it's worth it. Cherry Upside Down Cake 20 ounces frozen cherries 2 Tablespoons date sugar ¼ cup freshly squeezed orange juice ¼ teaspoon ground cardamom 2 teaspoons cashew butter 2 tablespoons ground flax seed 2 tablespoons hot water 2 cups spelt flour 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon ground cardamom 1 cup date sugar ½ cup sourdough starter * 1 cup cashew milk ½ cup of orange juice ½ cup cashew butter Add the date sugar, orange juice, cardamom, and cashew butter to a small bowl . Whisk togethe...