Vegan Spiced Pumpkin Cake

 

Vegan Spiced Pumpkin Cake

By Namit Kathoria

 

Preparation time: 30 minutes

Cooking time: 30 minutes

 

Serves 4 portions

Ingredients:

Blender Mixture

1-1  ½ kg baked pumpkin sliced, remove seeds and stem but keep skin on for nutrients

1 cup oat milk

¾ cup stoned dates finely chopped/ ¾ cup ground dates

1 tablespoon maple syrup

1 cup oat flour or ground oats

1 teaspoon cinnamon powder

¼ teaspoon ground cloves

½ teaspoon ginger powder

⅛ teaspoon vanilla powder

½ teaspoon Himalayan rock salt

1 cup sunflower oil

1 tablespoon good quality yeast

 

Additional Ingredients

Some dark chocolate (optional)

Olive oil for baking

 

Preparation:

 

1. Preheat the oven to 180° C.
2. Whilst the oven is heating up cut the pumpkin into small slices.
3. Once the oven is hot, bake the sliced pumpkin for about 25-30 minutes making sure it does not burn.
4. Whilst the pumpkin is cooking start to place all the rest of the blender ingredients into the blender.
5. As soon as the pumpkin is cooked let it cool down and add it to the blender as well. Blend everything for about a minute on a slow setting, pausing in between and scraping down the sides as you need to.
6. Take a baking dish well oiled with some olive oil or use a silicon baking dish. Add in the mixture and bake in the oven for about 50-60 minutes until the pumpkin cake is cooked. Remove and leave for about 10 minutes on a rack to cool down.
7. You can melt some chocolate on a double boiler (boil some water in a saucepan and put another small dish on top of the saucepan with the chocolate in it). Once the chocolate has melted you can drizzle it on top of the pumpkin cake.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.