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Light, airy, moist Angel Food Cake.
Preheat oven to 350 degrees F.
In a measuring cup, measure out 1.5 cups of egg whites. Let stand for 30 minutes.
In another bowl, combine your powdered sugar and flour. Sift this mixture 3 times and then set aside.
In a small bowl combine the pumpkin puree, cinnamon and nutmeg. Stir to combine and then set aside.
After the egg whites have set for 30 minutes, put them into your mixing bowl. Add the cream of tartar, salt and vanilla extract to the egg whites and beat on high. Slowly add the sugar to the egg whites. Beat until the sugar dissolves and stiff peaks form.
By hand, carefully fold in the sifted flour and powdered sugar mixture 1/4 cup at a time. Continue until all of the flour/sugar is incorporated.
Next, add the pumpkin and spice mixture to the batter. Gently fold in until fully incorporated.
Gently spoon into an ungreased 10 inch tube pan and evenly spread the batter around. Take a knife and cut through the batter a few times to remove air bubbles.
Place the cake in the oven and bake at 350F for 40-45 minutes. The cake is done when you can press it lightly and it springs right back.
Once out of the oven, immediately invert the pan over a bottle until cooled. Then remove it from the pan and serve!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!