Vegan Pumpkin Cake
1 hour 40 minutes
This cake recipe has no butter or oil, no eggs or dairy products. Instead, I put a little almond milk and applesauce. Result: a soft cake cooked to perfection and very healthy.
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Ingredients
Serves: 12
- 200g flour
- 200g wholemeal flour
- 150g brown sugar
- 2 tablespoons baking powder
- 1 pinch salt
- 2 teaspoons ground cardamom
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 400g pumpkin puree
- 150g stewed unsweetened apple
- 160ml almond milk
- 120g chopped walnuts
- 2 tablespoons pumpkin seeds
Directions
Preparation:20min ›
Cook:1hour ›
Extra time:20min cooling ›
Ready in:1hour40min
- Preheat oven to 180 degrees C. Line a cake tin.
- Mix in a bowl the flour, wholemeal flour, brown sugar, baking powder, salt and spices.
- In another bowl combine pumpkin puree, apple sauce and almond milk until smooth.
- Spread chopped walnuts on a baking sheet and bake for about 10 minutes. Stir nuts after 5 minutes so they burn evenly. Cool.
- Stir in the pumpkin mixture to the dry ingredients then mix until smooth. Add the toasted nuts and pour the mixture into the prepared cake tin.
- Smooth the surface of the cake with a spatula then sprinkle with the pumpkin seeds.
- Bake for 1 hour to 1 hour 15 minutes. Let cool for 20 minutes before removing from the tin.
