Fall is in the air, and we're soaking up the exciting start of this season with a Maple Pound Cake! This dairy-free, vegan alternative has a classic bundt shape and only gets better with a pumpkin spice glaze. Let's get baking!

Servings: 8

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients

For the cake:

• ½ cup vegetable oil
• ¾ cup brown sugar
• ½ cup maple syrup
• ½ cup Califia Farms Original Oatmilk
• 1 tablespoon vanilla extract
• ½ cup vegan sour cream
• 1 ¾ cup all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• ¼ cup pecans, optional

For the pumpkin spice glaze:

• 1 ½ cups powdered sugar
• ¼ cup Califia Farms Pumpkin Spice Creamer

Method

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together vegetable oil, brown sugar, maple syrup, Califia Farms Original Oatmilk, and vanilla extract, until sugar has dissolved completely. 
3. Add vegan sour cream and continue to whisk together until smooth.
4. Add flour, salt, and baking powder and continue to whisk until a smooth batter forms, about 15-20 seconds.
5. Spray a 10-cup bundt pan with non-stick baking spray, then pour in batter.
6. Bake for 40-45 minutes, until a toothpick comes out clean. Allow cake to cool completely.
7. To make the pumpkin spice glaze, whisk together powdered sugar and Califia Farms Pumpkin Spice Creamer until smooth.
8. Once cake has cooled, pour glaze on top of cake and garnish with pecans. Enjoy!