Vegan Pumpkin Cake

    Vegan Pumpkin Cake

    2saves
    1hour40min


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    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.

    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 

    1. Preheat oven to 180 degrees C. Line a cake tin.
    2. Mix in a bowl the flour, wholemeal flour, brown sugar, baking powder, salt and spices.
    3. In another bowl combine pumpkin puree, apple sauce and almond milk until smooth.
    4. Spread chopped walnuts on a baking sheet and bake for about 10 minutes. Stir nuts after 5 minutes so they burn evenly. Cool.
    5. 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.
    6. Smooth the surface of the cake with a spatula then sprinkle with the pumpkin seeds.
    7. Bake for 1 hour to 1 hour 15 minutes. Let cool for 20 minutes before removing from the tin.

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