Vegan Pumpkin Spice Cake – Willey’s Weekly Bake 110

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A vegan cake! Now that is one thing I did not think I would ever feature on #WilleysWeeklyBake considering I have no vegan friends or family, but sticking to my word of following this seasons bake off I thought I should make a vegan cake. I might not have done a show stopper with fancy decorations because being in final year time is limited and that might have been a step too far on the vegan front. I am actually really pleased with how well the cake turned out and it was a bit of faff and more expensive to make than your usually cake due to the coconut oil and almond milk it was still delicious.  I just need some vegans to test it out on now to compare it to another vegan cake as I have never even tried one!

I created the perfect pumpkin spice mix and will be continuing to use this throughout the rest of autumn! I even managed to find ground cloves – who knew they existed! All the other spices I had in my cupboard, the nutmeg is actually older than me!

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Ingredients 

  • 250g Plain Flour
  • 1.5 tsp of Cinnamon
  • 1/2 tsp of Ginger
  • 1/2 tsp of Nutmeg
  • 1/4 tsp of All spice
  • 1/4 tsp of Ground cloves
  • Pinch of salt
  • 1 tsp Bicarbonate of soda
  • 2 tsp Baking Powder
  • 1 cup of caster sugar
  • 1/2 cup of Coconut oil
  • 240g Pumpkin (Fresh- you can use butternut squash if you can’t get hold of eating pumpkin)
  • 125g of Apple sauce (Un-sweetend)
  • 1 cup of Almond milk
  • Drop of vanilla bean paste

 

Method 

  1. Firstly make the apple sauce if making your own you will need about three cooking apples, peel, core and dice then place in a small saucepan with a little water and cook on a low heat until all the apple is soft and mushy.
  2. Leave apple sauce to one side to cool.
  3. Line a 1lbs loaf tin with grease proof paper, and preheat the oven to 180 degrees Celsius.E82E1A1F-2160-44FF-8BDE-38C5AED522C5
  4. Prepare your dry ingredients in a large bowl. Add the flour, all the spices, bicarbonate of soda, baking powder and salt and mix well.8175CF63-07B9-424B-86A8-2D46067192B4
  5. Melt the coconut oil in the microwave, add to a jug with the vanilla bean paste, apple sauce, sugar and almond milk. Whisk together until smooth. 2A4B4DB4-A71C-4D14-A7CD-4668B6DB5637AEB00F95-ABC1-4605-A13A-31FB158B897FD55CA42A-D11B-4B69-A12B-BB84EB8F518A
  6. Grate the pumpkin.C913483B-5492-498F-9CF7-98A388E80D32
  7. Add the wet mixture into the dry mix along with the grated pumpkin and mix together until well incorporated.E747F37E-C420-47B7-92D2-C13D7A74A505A5AC2821-6448-492D-B459-30162601D46C
  8. Fill tin the loaf mix, it will come higher up to the top of the tin than a usual cake as will not rise as much due to no eggs.1D9A2D2A-1227-4475-AB33-265F62A5C2DF
  9. Bake the cake in the oven for 30-40 minutes until golden on top and a skewer comes out clean.

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