Ah, autumn ā the season that brings us the cozy charm of falling leaves, cool breezes, and, of course, the beloved pumpkin. As the days grow shorter and the air crisper, kitchens buzz with the delightful scent of spices and the promise of comforting treats.
One star of the fall baking scene is pumpkin and desserts filled with it. No need for a long list of fancy ingredients or complicated techniques; this pumpkin cake is all about embracing the simplicity of the season.
Pumpkin, with its natural sweetness and earthy undertones, takes center stage in this recipe. It's the heart and soul of the cake, providing a moist and flavorful base that embodies the warmth of autumn. Paired with the wholesome goodness of walnuts, the cake becomes a symphony of textures ā soft, moist, and delightfully crunchy all at once.
What makes this pumpkin creation even more delightful is its vegan twist. Perfect for those seeking a plant-based treat, this cake ensures that everyone can partake in the seasonal joy. So whether you're a seasoned vegan or just someone who appreciates a good slice of cake, this recipe is a winner.
Picture this: a lazy Sunday afternoon, a cup of hot tea or coffee, and a generous slice of Vegan Moist Pumpkin Cake with Walnuts. It's a moment of pure comfort, a small celebration of the season's bounty. The cake is unpretentious yet undeniably satisfying, making it the perfect dessert to share with loved ones or savor on your own.
As you navigate the busyness of autumn, take a moment to slow down and indulge in the simple pleasures. The Vegan Moist Pumpkin Cake with Walnuts invites you to savor the flavors of fall without any unnecessary complications. So, roll up your sleeves, gather your ingredients, and let the magic of this easy and delicious pumpkin cake fill your home with the warmth of the season.
You will need:
I used a ~12x22cm size and 6cm deep baking tray.
ā 220 g. wheat flour
ā 1 teaspoon of baking powder
ā 1 teaspoon of baking soda
ā 1,5 teaspoon of cinnamon
ā 1 teaspoon of ground ginger
ā Ā½ teaspoon of ground nutmeg
ā Ā½ teaspoon of ground cloves
ā 100 g. of sugar
ā Pinch of salt
ā 80 g. of walnuts
ā 300 ml. of pumpkin puree (see note below)
ā 60 ml. coconut oil
ā 150 ml. unsweetened plant-based milk (soy is used)
ā 2 teaspoons of fresh lemon juice
Note: To make pumpkin puree - cut your pumpkin in half and remove its seeds. I also remove the stem. Place both pumpkin sides inside down in a baking tin on baking paper. Put it in a preheated oven to 200 Celsius and bake for about 50 minutes or until it is very soft when poked with a fork. Then remove all the peel with a spoon and blend the pumpkin flesh until smooth and and it will be your pumpkin puree.
Preparation
- Preheat the oven to 180Ā° C.
2.Mix the flour, baking powder, baking soda, all spices (cinnamon, ginger, nutmeg, cloves), sugar and salt.
3.In a separate bowl, mix together the pumpkin puree, melted oil, milk and lemon juice.
4.Add the flour mixture to the pumpkin mixture, a little at a time, and stir it all together.
- Roughly chop or smash the walnuts.
Add the chopped walnuts to the mixture and stir.
6.Grease a baking tray with about a teaspoon of coconut oil. The baking tray used in this recipe is ~12x22cm wide and 6cm deep.
7.Place the dough in the baking tray and smooth the surface.
8.Bake for about 40-50 minutes or until a wooden skewer inserted into the cake is dry.
9.After baking, leave to cool slightly before serving.
