In another bowl, combine the flour, sugar, brown sugar, baking powder, baking soda and salt.
In the bowl with the chia mixture, add the pumpkin purée, oil, coconut beverage and vinegar. Mix on low speed with an electric mixer until smooth. Stir in the dry ingredients.
Into the empty bowl used for the dry ingredients, pour in 2 cups (500 ml) of the cake batter. Add the molasses, cinnamon and nutmeg.
Spread out one-third of the pumpkin batter in the Bundt pan. Spread out half of the spiced batter over the pumpkin batter. Continue with another third of the pumpkin batter and the remaining spiced batter. Finish off with the remaining pumpkin batter.
Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Turn the cake out onto a wire rack to unmould. Let cool completely, about 2 hours.
Caramel Sauce
Meanwhile, in a measuring cup, combine the cornstarch and coconut beverage until smooth.
In a pot, bring the brown sugar and water to a boil. Cook without stirring until the mixture caramelizes and just starts to smoke. Remove from the heat. Gradually add the coconut beverage mixture and the salt. Watch out for splattering. Bring to a boil while whisking constantly. Simmer for 1 minute or until the sauce is smooth. Transfer into a glass bowl and let cool.
Cut the cake into slices and serve with the warm caramel sauce. The cake will keep for 3 days, covered, at room temperature.
Note from Ricardo
Silk brand coconut beverage enhances this dessert due to its creamy texture. It stands up well to heat, which makes it ideal for caramel sauces, and its subtle flavour lends itself particularly well to pastries. A real asset to have on hand to satisfy your sweet tooth.
Glass measuring cup 500 ml
14.99 $
This glass 2-cup (0.5 litre) measuring cup lets you accurately measure both dry and liquid ingredients. Measures are easy to read, and the pouring spout helps to avoid spillage.
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