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Vegan Pumpkin Cake

  • Delicious Vegan Pumpkin Cake.
  • Sugar-free but still delightfully sweet.
  • Extremely moreish!

Ingredients

  Plain White Flour, Organic 1kg (Marriages)
3 cups flour

  100% Pure Pumpkin Puree 425g (American Food Company)
1 cup pumpkin puree

  Sunflower Oil, Organic 500ml (Clearspring)
0.75 cup oil

  Barista Oat Drink 1 Litre (Oatly)
0.5 cup oat milk

  Xylitol (1kg) - Sussex WholeFoods
0.5 cup xylitol (for the cake) + 2 tbsp (for the cashew icing)

  Organic Raisins (1kg) - Sussex WholeFoods
0.5 cup raisins

  Organic Walnuts (500g) - Sussex WholeFoods
0.25 cup walnuts

  Cider Vinegar, Organic 500ml (Biona)
3 tbsp cider vinegar

  Bicarbonate Of Soda 100g (Sussex Wholefoods)
1.5 tsp baking soda

  Gluten-Free Baking Powder 130g (Doves Farm)
0.5 tsp baking powder

  Ground Cinnamon Powder, Organic 30g (Just Natural)
0.5 tsp cinnamon powder

  Ginger Powder 100g (Hampshire Foods)
0.25 tsp ginger powder

  Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)
pinch of salt

  Cashew Nut Pieces, Organic 1kg (Sussex Wholefoods)
1.5 cup cashews (soaked in hot water for about an hour)

  Oat 'Cream' 250ml (Oatly)
0.5 cup oat cream

  Cuisine Coconut Oil 610ml, Organic & Odourless (Biona)
0.25 cup melted coconut oil

  Organic Maple Syrup, 125ml Pouch (Shady Maple Farms)
3 tbsp maple syrup

  Lemon Juice 250ml (Sunita)
2 tbsp lemon juice

Method

  1. Start with making the icing. It needs to rest in the fridge for at least 6 hours before you add it to the cake.
  2. Mix cashew nuts (pre-soaked), coconut cream, maple syrup, melted coconut oil lemon juice, xylitol and sea salt in the blender and blend until smooth. Put it in the fridge and stir every hour to give it a fluffy but solid consistency.
  3. Preheat the oven to 180°C.
  4. In a big mixing bowl, combine the flour, baking soda, baking powder, cinnamon, ginger powder and salt.
  5. In a blender, mix the pumpkin, the half cup of xylitol, the sunflower oil, the oat cream and the raisins. Blend until smooth.
  6. Combine wet & dry ingredients using a spatula.Add raisins and stir.
  7. Transfer your cake mixture to a cake tin and bake for about an hour (until the cake is golden brown). Take it out from the tin and leave to cool.
  8. Chop your walnuts.
  9. Cut the cake horizontally through the middle. Ice the cake with cashew icing and sprinkle with chopped walnuts.
  10. Enjoy!


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