Pumpkin Ooey Gooey Cake

This cake was a happy accident. Meant to be a poundcake but didn't turn out that way. Next time, I'll bake them as bars, yea baby. For more information, please visit me at http://www.theveganhippie.com/2017/09... Let's get started. 2 cups of all purpose flour 2 tsp baking powder 1 tsp pumpkin pie spice 1/2 tsp cinnamon 1/2 tsp salt 8 ounces of silken tofu 1 cup pumpkin 1 tsp vanilla 3 tbsp vegan vanilla pudding mix 1 cup of vegan sugar 1/2 cup vegan margarine 1/2 to 3/4 cup water Preheat your oven to 350 degrees. You will need three bowls to combine the three different parts. In the first bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and cinnamon and set aside. In another bowl beat together the tofu, pumpkin, vanilla and vanilla pudding mix and set aside. In a large bowl, cream together the butter and sugar with an electric mixer. Add the tofu pumpkin mix and mix really well. Add half of the flour and half of the water and combine well. Then add the remaining flour and water combining really well. Pour the batter into a lightly oiled loaf pan bake for 45 - 60 minutes. Start checking at 45 minutes by inserting a toothpick. If the toothpick comes out clean, it's done. If not, keep baking until the tooth pick comes out clean. Let it cool for about 15 or 20 minutes in the pan. Then remove it to a cooling rack or a plate large enough to hold the poundcake. After about an hour it should be good to go. Enjoy. You can also find me at:   / theveganhippie     / veganhippie15   https://plus.google.com/u/0/105078433...   / veganhippie2015     / micky2001   "Son of a Rocket" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b...