Pumpkin Cake

by Laura Silber

A soft, incredibly moist cake that keeps well for days. Indistinguishable from the original wheat-flour version, and equally delicious with or without the frosting.


  • 1 stick non-dairy margarine or butter
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups Sorghum Flour Blend
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. cloves
  • 1 pinch of salt
  • 1 cup mashed cooked pumpkin
  • 1/2 cup whole milk OR 1/2 cup hemp milk
  • 1 tsp rice vinegar or cider vinegar
  • Brown Sugar Frosting:
  • 1 cup brown sugar
  • 1/4-1/3 cup cream or hemp milk
  • 3 Tbsp. non-dairy margarine or butter
  • 1 tsp. vanilla extract
  • 1 pinch of salt
  • 1 1/4 cup confectioners sugar

Preheat oven to 350°F. Grease and flour a 9-inch round, springform pan. Cream margarine or butter with sugar. Add eggs and vanilla and beat well. In separate bowl, combine all dry ingredients and mix until blended. Add to butter/egg mixture, along with the pumpkin, milk, and vinegar. Beat until smooth. Pour into the springform pan and bake 45 to 50 minutes, until tester comes out clean. Let cool for 10 minutes in the pan, then turn out onto wire rack. Can be served warm, dusted with powdered sugar, or cooled completely and then frost with Brown Sugar Frosting.

Brown Sugar Frosting

Mix all ingredients except the confectioners sugar together in a small heavy bottomed saucepan, bring to boil whisking constantly, then reduce heat to low and let boil for 5 minutes without stirring. Remove from heat and let cool. Combine cooled mixture with confectioners sugar and beat hard with electric mixer on whisk attachment until the frosting is smooth and well blended. Add a bit of liquid if it’s too stiff, just enough to let it spread easily.