While it is still 30 °C here in Germany, fall is just around the corner. Windy, rainy days spent inside by the fireplace with a cup of tea, I love that. What I also love about fall is pumpkin – pumpkin everything. I don’t like a lot of cakes and sweet stuff, so I’ve always been trying to make cakes with alternative methods. Now I created a vegan pumpkin cake and let me tell you, it’s delicious! Even my omnivore family (including grandparents!) loved it so much, they chose it over all the other non-vegan, super sweet cakes that were there. It takes some time and preparation but is super easy, can’t really go wrong.
200g whole-grain flour
200g wheat flour
150g brown sugar
a pinch of salt
5 tea spoons cinnamon
1 tea spoon nutmeg
500g pumpkin purree (or a medium sized pumpkin, preferably butternut or hokkaido)
150ml almond milk (unsweetened)
200g apple sauce (unsweetened)
150g chopped hazelnuts
a hand full pumpkin seeds
#1 If you bought pumpkin purree from a store, just skip this step. If you have a pumpkin, cut it up into about four pieces and put it in the oven for an hour (200 °C). Afterwards, get rid of the seeds and the skin. You can now mash it up in a mixing bowl and take 500g for the cake (if you have more, it’s a delicious side for just about any meal you’re cooking! just put it in the fridge).
#2 Preheat the oven to 180 °C. Mix the flours, salt, brown sugar, cinnamon and nutmeg in a mixing bowl.
#3 Add the almond milk and the apple sauce to the pumpkin purree and mix it until it has a smooth texture.
#4 Mix the dry and wet ingredients. It is a pretty sticky dough, so an electric mixer is not the best option. It works well with a wooden spoon but whatever you prefer, really. Add the chopped hazelnuts (if you can’t buy them chopped, just stick them into a plastic bag and use a hammer to chop them).
#5 Line a baking pan with baking paper and fill it with the dough. Sprinkle the pumpkin seeds on top and bake it at 180 °C for about 70 – 80 minutes.
Enjoy! Let me know if you tried it.