Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco

This is the kind of cake I like to bake on a rainy Sunday before Halloween. Spicy and full of pumpkin moistness. No need for any thick frosting. Better to save the sugary stuff for what was coming the day after Halloween.


I may have eaten one too many Heath bars on Halloween night. I can’t resist them. My kids have since safely hidden their candy stashes before I had a chance to sift through it.

Earlier today I got lucky and found a tiny pack of Swedish Fish. My 2nd favorite Halloween candy.

This cake is very easy to make. The trickiest part is toasting the coconut. You can’t get distracted and check your twitter or text your mom. No quick emails. Keep an eye on it and make sure it turns out this color. It could go from this perfectly toasted coconut to burnt coconut in a matter of minutes.

Every region in Italy has a different traditional recipe for it. Soft and moist in the middle, a ciambella is perfect for breakfast dipped in a hot cup of caffè latte. In the meantime, you must try this recipe. It is delicate and wonderful. Perfect the way we enjoyed it on another rainy afternoon.

Like they say in Italy: non tutte le ciambelle riescono col buco.  You win some and you lose some. Not every thing comes out as planned.
My love for pumpkin in sweet or savory recipes is great. I will be sharing some super yummy links on a new post coming up soon…so hang tight for a PUMPKIN PARTY!

In the meantime, you must try this delicious vegan pumpkin cake recipe.

 
Pumpkin Coconut Bundt Cake-Ciambella di Zucca e Cocco
yields: approx 10 servings

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 cup canola oil (or vegetable oil)
1 cup organic sugar
4 tbsp. flax meal
1/2 cup lukewarm water
1 cup almond milk

1 tablespoon apple cider vinegar
2 tsps. vanilla extract
1 15 oz. can pumpkin puree (NOT pumpkin pie filling)

1 cup shredded sweetened coconut

Directions:

Preheat the oven to 350 F. Grease and flour a Bundt cake pan.

Spread shredded sweetened coconut on a baking sheet and bake until lightly toasted. Stir the coconut around or else it will toast too much on one side. Takes about 5-8 minutes to toast. Watch closely as it will burn quickly towards the end. When lightly toasted, set the coconut aside.

In a small bowl, add the almond milk (or regular milk)and apple cider vinegar. Let sit a minute. In a medium sized bowl, combine flour, baking powder, baking soda, salt, ginger, and cinnamon.

In a separate bowl, whisk together the oil and sugar together until fluffy.

Mix flax meal and water, let sit for one minute. Slowly add the flax seed mixture to the oil mixture. Whisk in the vanilla and and almond milk. Stir in the pumpkin puree.

Add the flour mixture 1/2 cup at a time to the wet ingredients. Stir well after each addition and scrape down the sides of the bowl while mixing.

Pour batter into prepared cake pan and bake for about an hour or until wooden skewer inserted in the middle comes out clean.

After cake has cooled for about 1/2 an hour, turn it out of the pan and dig in!

Hope you try this recipe and that you’re having a wonderful week! Thanks for stopping by.