Veganized Maple Glazed Pumpkin Ring
Pumpkin Ring
1 1/2 c All-purpose flour
1 t Baking soda
1 t Cinnamon
1/4 ts Ground allspice
1/4 ts Salt
1/2 c Vegan butter softened
3/4 c Packed light brown sugar
2 Egg substitute
1 c Canned pumpkin
1/3 c Maple syrup
1 t Vanilla extract
Glaze
1 c Confectioners sugar
2 tb Vegan Sour cream
1 tb Maple syrup
1 tb Fresh lemon juice
Heat oven to 350 degrees. Grease a 6 1/2-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside.
Beat butter and brown sugar with an electric mixer until light. Add egg substitute, mixing well. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula.
Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.
Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.
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