Vegan pumpkin cake

Vegan pumpkin cake

Vegan pumpkin cake with a fluffy cashew frosting. This vegan cake is gluten-free, oil-free, plant-based (egg-free, dairy-free), easy to make and healthy.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Dessert

Servings: 11 slices

Calories: 200kcal

Author: Ela

Ingredients

Dry ingredients

·         1 cup white rice flour or brown rice flour (160 g)

·         1 cup ground oats (GF if needed) (90 g)

·         1/2 cup dried shredded coconut unsweetened (45 g) or ground almonds

·         1/2 cup coconut sugar (80 g)

·         2 tbsp flax seeds or chia seeds, ground

·         1 1/2 tsp baking powder

·         1/2 tsp baking soda

·         Spices to taste (cinnamon, allspice)

Wet ingredients

·         240 g fresh pumpkin grated (or 1/2 cup of canned pumpkin puree)

·         1 cup plant milk (240 ml)

·         1/4 cup sunflower seed butter or any other nut/seed butter (60 g)

·         2 tbsp maple syrup or agave syrup (40 g)

·         1 tbsp lime or lemon juice

·         1 tsp vanilla extract

Cashew cream (optional)

·         2/3 cup cashews (100 g)

·         1/4 cup plant milk (60 ml)

·         2 tbsp maple syrup or agave syrup (40 g)

·         1 tbsp lime or lemon juice

·         1/2 tsp vanilla extract

Instructions

1.            Cover the cashews in a jar or small bowl with hot water and allow them to soak for 30-50 minutes (then discard the water)

2.    Preheat oven to 375 degrees Fahrenheit/190 degrees Celsius

3.    Put the dry ingredients in a bowl and mix until there are no clumps (you can also sift them)

4.    Process all the wet ingredients in your blender or food processor until the mixture is smooth

5.    Add the wet ingredients to the dry ingredients and stir with a spatula or whisk

6.    Put the dough into an 8-inch baking pan (either greased or lined with baking paper) and bake for 40 minutes until a toothpick comes out (nearly) clean from the center. Let the cake cool down

7.    Mix all ingredients for the cashew cream in your blender until the mixture is creamy. Spread about half of the cream on the cake (you can save the remaining cream for another dessert). Enjoy this delicious vegan pumpkin cake. Store leftovers covered in the fridge.

                   

Source  https://elavegan.com

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