Pumpkin Swirl Cake

Preheat the oven to 350 F. Grease a 12-cup Bundt pan with dairy free cooking spray and set aside.

In a large bowl use your mixer to cream margarine and sugars together. Beat until smooth, about 2 minutes on medium-high speed. Add yoghurt, pumpkin puree and vanilla. Stir until thoroughly combined. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Beat on low speed while slowly adding soy milk. Increase speed to high for just a few seconds until no more flour is visible.

Remove 1 1/2 cups of cake batter into a separate bowl. Add the filling ingredients into that small portion and stir with a rubber spatula until batter is smooth again. Set aside.

Pour half of the pumpkin cake batter into the prepared pan. Add all of the reserved cinnamon swirl filling mixture. Pour the remainder of the pumpkin batter on top. Use a knife or spoon to swirl gently.

Bake for 50 to 60 minutes or until a toothpick inserted into the centre comes out clean. Remove it from the oven and allow cake to cool in the pan for a few minutes before inverting it onto a rack to finish cooling. When cake is completely cooled, decorate with icing.

To make the icing, combine all ingredients in a medium-sized bowl and stir until smooth and shiny. The icing should be quite thick but still loose enough to pour. If it’s too thick you can add more milk. If it’s too thin you can add more icing sugar. The consistency should resemble cold honey. When it’s mixed and smooth, pour immediately over cake and spread with a cake spatula. You can also take a small portion of the icing and add a teaspoon of pumpkin puree to give it a brown colour. Then you can decorate the cake like the above picture.