Vegan Pumpkin Cake
Recipe
Iced pumpkin cake. Perfect for sharing.
Serves: 8 people | Prep time: 20 minutes | Cooking time: 30 minutes
British | Dessert | Dairy Free | Vegetarian | Vegan
Ingredients
- 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
Method
- Preheat the oven to 180c/350f/gas 4.
- Chop the pumpkin into small chunks and boil in a little salted water for 10 mins until soft – drain well and mash.
- Put the warm pumpkin mash into a bowl, sprinkle over the chai seeds and pour over the maple syrup – mix well and allow to soak.
- Put the flour, caster sugar, baking powder, bi carb and salt in another bowl Wisk well with a whisk.
- Pour the olive oil into the pumpkin mix and stir together.
- Add this to the dry mix and beat to mix.
- Put the cake mix into the mould and bake for 25 mins.
- Test with a wooden cocktail stick – the stick should come out clean, then you know it’s cooked.
- Allow to cool in the tin before turning out.
- Sieve the icing sugar and mix a little warm water and food colourings into the sugar until you have a thick but pourable icing and the right colour.
- Drizzle over the turned out cake.
- Chop the nuts and the dried fruit over the top. Build this up to make it look more impressive!