Updated: Dec 13, 2020
Vegan Pumpkin Cake 🍰 This cake tastes just like you imagine it to. The pumpkin and cinnamon flavors come through so well with a subtle vanilla cake twist 🍃Heres the recipe so you can enjoy this with me on the weekend 🌿
2 cups of cake flour
2 heaped teaspoons of baking powder
1 teaspoon baking soda
1 cup of brown sugar
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon of mixed spice
1/4 teaspoon of cloves ground
1 cup of pumpkin purée (bake your pumpkin in tin foil for about 45 minutes )
1 cup of plant-based milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1/2 cup of oil of your choice
Heat your oven to 200 °c.
Sprinkle your half a pumpkin with some cinnamon and wrap in tin foil.
Bake until smooth(about 45 minutes)
Once finished baking allow cooling
Now onto the cake. Turn your oven to 180 ° C and place all the dry ingredients except for the sugar into your mixing bowl.
In your blender, scoop the soft pumpkin into the jug and add in the sugar, oil, and vanilla. Blend until smooth.
Mix your milk with the apple cider vinegar and allow it to stand for a minute until it becomes buttermilk.
Add the pumpkin purée mix and the buttermilk to your dry ingredients and mix until smooth.
Oil your two cake tins and divide the batter.
Place in the oven to bake for 25-30 minutes.
Once the cake has finished baking allow to cool.
1/2 tin of coconut cream
1/2 a cup of vegan margarine
1 1/2 cup of icing sugar
1 teaspoon vanilla essence
Mix together all of the ingredients until smooth.
Ice the cooled cake and decorate with pecans 🌿