It’s halloween time! I love all these celebrations we have up to Christmas, it’s a really fun period of the year and a great time to indulge in some treats.
I’m so happy about this creation! I believe I have achieved a true soft cake texture using only healthy ingredients and it’s totally plant based. Let’s face it, it’s not straight forward to create a sponge cake texture being vegan but I think this one is really nice and soft with an impressive height for an eggless cake. The pumpkin and the spices gives a really delicious taste and will make your whole house smell amazing. It’s pretty easy to make as well, after you have done your pumpkin puree you just have to mix wet ingredients with dry and pop it in the oven. The icing is the pièce de résistance and will make a whole difference to the cake. Will bring all flavours up giving the right sweetness and the perfect combination between the soft cake and the moisture of the icing.
Serves 8 spooky ghosts
- 1 and a 1/2 cups of pumpkin puree (recipe below*)
- 1/2 cup Almond milk
- 1/4 cup Coconut oil
- 1/3 cup Maple or agave syrup
- 1 cup Buckwheat flower
- 2tsp Baking powder
- Pinch of salt
- 1tsp Cinamon
- 100g Creamed Coconut (this are usually sold in individual sachets of 50g. Please see here)
- 6tbsp Almond milk
- 2tbsp agave syrup
Pumpkin Puree recipe*
- 600g of peeled and seedless pumpkin or butternut squash
- 1tsp Coconut oil
- pinch of salt
- 1tbsp Agave syrup
- 1tsp ginger powder
- 1tsp Cinnamon
- After peeling and removing all seeds from your pumpkin or butternut squash it must weight 600g.
- Cut it in medium cubes and put it in a baking tray together with the rest of the ingredients (coconut oil, salt, agave syrup, ginger powder and cinnamon)
- Cook it in the oven at 200C (fan) for 40 min. Stir a couple of times during the cooking process.
- transfer everything to your food processor or using a hand blender, blend everything till smooth.
Your pumpkin puree is ready. Now down to the cake:
- Mix all your wet ingredients: pumpkin puree, almond milk, melted coconut oil and agave syrup
- In another bowl mix your dry ingredients: Buckwheat flour, baking powder, pinch salt and cinnamon
- Pour your dry ingredients over the wet and mix slowly till everything is well combined
- Grease a baking tray or use baking paper for ease and pop your batter in the oven
- Cook for around 30 min at 180C until you can put a tooth pick in and pull it out clean.
For the icing:
- Sink the sachets of creamed coconut in warm water to soften.
- Once soft, open the sachets and pour into a bowl mixing it well with all other ingredients.