This is the time of year where you'll want to make use of all that leftover pumpkin you'll have from Halloween – or just a general love of gourd – and this vegan pumpkin cake is the recipe you need to do it! As winter approaches, we all know about comfort food cravings... Picture a cozy fire, feet up and a lovely slice of this fluffy, moist cake. Bliss.
Vegan Pumpkin Cake
- Thanks to ALDI for this recipe
- 300g prepared pumpkin or butternut squash
- 50g chai seeds
- 225g plain flour
- 160ml maple syrup
- 180ml Solesta light in colour olive oil
- 1 tsp baking powder
- ½ tsp bi carb of soda
- 50g caster sugar
- Pinch of salt
- 150g icing sugar
- 25g of either almonds, hazelnuts or walnuts
- 25g dried sweet cranberries or apricots
- A little yellow and red food colouring
- Warm water
- 1 x 23 cm ring mould, with indents to look pumpkin like – lightly greased with some oil
1. Preheat the oven to 180ºC/350ºF/gas mark 4
2. Chop the pumpkin into small pieces and boil it in salted water with a pinch of salt for 10 minutes until it is soft. Drain the pumpkin chunks well and mash.
3. Put the warm pumpkin mash into a bowl, sprinkle over the chai seeds and pour over the maple syrup, then allow this to soak and mix this well.
4. Place the flour, caster sugar, bicarbonate of soda, salt, and baking powder in another bowl and whisk this well.
5. Stir the olive oil and pumpkin mix together. Add this to the dry mix and beat the mixture.
6. Put the cake mix into the mould and bake for 25 minutes. Allow to cool in the tin before turning out.
7. Sieve the icing sugar and mix a little warm water and food colorings into the sugar until you have a thick but pourable icing and the right color.
8. Drizzle the icing and chop the nuts and the dried fruit over the top. Decorate it whatever way you would like or if you're too eager to get stuck in just eat eat eat!