Ingredients (use vegan versions):
- 5 8 oz. containers vegan cream cheese (I use Tofutti)
- ½ cup silken tofu
- ½ cup soy creamer
- ¾ cup vegan maple syrup
- 3 tablespoons egg substitute powder
- 3 tablespoons flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 1 tablespoon vanilla extract
- 1 can pumpkin (15 oz.)
- 1 ½ cup fine graham cracker crumbs
- 6 tablespoons melted vegan margarine
- 1/4 cup vegan sugar
Directions:
1. Preheat oven to 350 degrees.
2. For the crust: Mix the
crumbs, vegan margarine and vegan sugar together
well and press into greased 10”
spring form pan. Bake crust for 10 minutes,
take out and let cool.
3. Raise oven temperature to 425
degrees.
4. Beat together the egg
substitute and vegan maple syrup.
5. In a large bowl, beat together
cream vegan cheese, silken tofu, soy
creamer, vegan sugar, and egg substitute
mixture. Add the flour and spices, then
the vanilla. Add the pumpkin and beat at
medium speed until well blended.
6. Pour the mixture into the
prepared crust and bake for 15
minutes. Reduce the temperature to
275 degrees and bake for an additional
hour. Turn off the heat but leave the
cake in the oven to cool for several
hours or overnight.
7. Serve the cake either warm or
chilled, with whipped tofu.
Serves: 16+
Preparation time: 3 hours
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