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!
- 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
- 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.
- Leave apple sauce to one side to cool.
- Line a 1lbs loaf tin with grease proof paper, and preheat the oven to 180 degrees Celsius.
- Prepare your dry ingredients in a large bowl. Add the flour, all the spices, bicarbonate of soda, baking powder and salt and mix well.
- 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.
- Grate the pumpkin.
- Add the wet mixture into the dry mix along with the grated pumpkin and mix together until well incorporated.
- 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.
- Bake the cake in the oven for 30-40 minutes until golden on top and a skewer comes out clean.