Week 21 Dish 2: Vegan spiced pumpkin cake with vegan tofu frosting

It was a good friend's birthday last week and I wanted to surprise her with cake at her birthday dinner. I thought about making banana cake initially (good thing I didn't choose this as another friend made an amazing banoffee cake) but then I found some pumpkin puree in the freezer which I completely forgot about. So I decided to go for a spiced pumpkin cake, and it was a big hit! It's the spice that makes it really irresistible in my opinion. The birthday girl loved it (yay) and everyone at the dinner gobbled it up! There is definitely no complement like a clean plate :D

Serves 12 (though we managed to get 18 respectably-sized slices!)
Ingredients
For the cake
2 1/4 cups sifted plain flour
1/2 cup + 2-4 tbsp sugar (depending on how sweet you want it)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1 tsp mixed spice
1/2 tsp nutmeg
3/4 cup pumpkin puree (you can replace this with any type of squash puree, or sweet potato puree - though bear in mind that sweet potato is sweeter than pumpkin so you can reduce the amount of sugar)
1 cup soya milk
1/4 cup honey/ maple syrup/ agave nectar
2 tsp vanilla extract
1 tbsp lemon juice
1/4 cup vegetable oil
Optional: 1/2 cup raisins and 1/2 cup walnut pieces
For the tofu frosting
350 g extra firm tofu
1 cup sugar
1 tbsp lemon juice
1 tbsp soya milk if needed
Method

1. Preheat the oven to 180 degress C and line two 8-inch cake tins with grease proof paper - I don't have two round tins so I used rectangular ones and it worked just as well. 
2. In a large bowl, mix the flour, sugar, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and mixed spice.
3. In a separate bowl, whisk together the pumpkin puree, milk, honey, vanilla, oil and lemon juice. Add this mixture to the dry ingredients (add in the raisins and walnuts now if you want) and stir gently until just combined. 
4. Pour half the batter into each tin and bake for 24-27 minutes or until a toothpick comes out clean. Allow to cool completely in pans before removing.
5. In the mean time make the frosting. Add all the ingredients to the blender and blend until smooth. It's easier if you mash the tofu up before. Add soya milk to help blend but only if necessary and as less as possible. Put in a container and in the fridge to set a bit while the cakes cool. 
6. Once the cakes have cooled completely, place the first cake upside down on the serving plate, remove the grease proof paper and cover the base with a layer of frosting. This isn't a very thick frosting so don't make it too thick or it will ooze out the sides. Remove the grease proof paper from the second cake and gently place the right way up onto the frosting layer. Cover the top with the remaining frosting (I had some left over). Keep in the fridge until ready to serve!

Original recipe: Vegan pumpkin cake