This pumpkin cake might be the perfect vegan dessert with a moist, so simple, easy and so delicious ,fluffy and full of pumpkin puree, almonds and spices, definitely ticks all the boxes. Making this cake requires you to mix a few things together, pour the batter into the baking tin and bake. It’s great for breakfast, as a snack or served with coffee or tea for dessert.
Ingredients:
225 g plain all-purpose flour
175 g coconut sugar (depending on how sweet you want the cake to be)
4 tsp baking powder
½ cup almonds (or walnuts, lightly toasted, roughly chopped)
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
pinch of salt
225 ml oat milk
125 g pumpkin puree(thick, and not runny)
60 ml coconut oil, melted
2 tbsp lemon juice
Instructions:
Pre-heat the oven to 180 ºC and line a baking pan with baking/greaseproof paper.
Heat the coconut oil over the stove until melted and then set aside so that it cools a bit.
In a large bowl, combine the flour, sugar, spices, baking soda, chopped almonds and salt, set aside
In a separate bowl, combine oat milk, pumpkin puree, and stir very well and then add the coconut oil.
In a small container add lemon juice and baking powder, and mix together, add all the wet ingredient into dry ingredients and stir to combine, but please be careful not to over mix, or else the cake can end up being to dense in texture, which we don't really want for our cake.
Evenly distribute the batter into the lined baking pan, using a spatula to smooth the batter out. And bake at 180 ºC for about 45 minutes or until an inserted toothpick/skewer comes out clean. Allow to cool in the baking pan for about 10 minutes, then remove the cake from the baking tin and cool completely.
Notes:
Keep in mind that the coconut sugar will darken the colour of the cake.
You can keep the cake in a closed container at room temperature (or in a cool dry place) for up to 4 days, goes very well with a cup of coffee.
The batter will be thick and airy after mixing. If it seems too thick add up to 1 tablespoon more oat milk.
Enjoy!