For a long time now I had the idea for an easy vegan pumpkin cake. Well, that was just an idea back then and it was easier said than done (isn’t it always like that?). Nevertheless, that cake should be easy to make and it should be soft, fluffy and with a hint of cinnamon to suit the current weather situation. I wanted a cake that screamed fall! And if you know my previous recipes I love (!) to make my vegan sweets without any refined sugar. It’s definitely a bit more challenging but it’s absolutely worth the try.
That’s when I created this gorgeous recipe. It’s so fluffy and moist that it melts away in your mouth immediately. Perfect for a cold afternoon or whenever you need a little pick-me-up.
And because we definitely need some pumpkin purée for this one I’ll show you how to make it yourself. As it turns out there is no such thing available in Germany and other countries, as well.
I took a survey on my instagram last week and apparently you can only buy it in the US, Canada, Mauritius and Spain. Thank you for all the answers 😊
One person suggested to look at the baby food section which is pretty clever, as well.
In either case you can always make your own if you want to and I’ll show you how.
This pumpkin cake is vegan, refined sugar free and super easy to make.
- 250 g butternut pumpkin
- 150 g maple syrup
- 70 g melted coconut oil
- 1 tbsp apple cider vinegar
- 200 g wholemeal spelt flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch of salt
Wash and peel the pumpkin. Cut into bite-sized pieces.
Take a medium sized pot and fill with about 2 inches of water. Bring to boil.
Preheat the oven to 180℃/350℉.
Insert a cooking sieve to the pot and add the pumpkin. Let cook for 15 minutes with the lid closed.
Remove the pumpkin and blend in a blender until you have a smooth purée.
Add the purée to a mixing bowl and combine with all the other wet ingredients.
In a second bowl combine all the dry ingredients.
Gently fold both mixtures together by using a spoon or a spatula.
Grease a standard sized square cake pan with coconut oil.
Add the cake batter and put it into the oven for about 45 minutes.
Let cool on a cooling rack for at least 15 minutes before cutting.
Different from regular cakes, this vegan pumpkin cake is less sweet. But you can always adjust the sweetness by adding more or simply taking less. If you have never tried a pumpkin cake before I can highly recommend this one. I’ve to admit, pumpkin cake can be really strong in the pumpkin flavor. But this one’s just tender and sweet 😉
If you make this vegan pumpkin cake I’d be super happy to see your recreation. Simply tag me as I said above. Looking forward to see your picture.
Thank you for stopping by. I wish you a wonderful day! Enjoy the pretty fall colors. They are my absolute favorite.
All the best,