Pumpkin sponge cake with warm spices, a touch of orange and full of vegetables. Cake with pumpkin puree is easy to make, requires few ingredients and is baked completely without eggs. The pumpkin cake is incredibly juicy, spicy and perfect for cold days, lit candles and mouths hungry for deliciousness. Serve alone or top with glaze, frosting or a good vanilla ice cream.
MUSHROOM PUMPKIN CAKE WITH SPICES
Pumpkin cake is the most delicious hybrid between banana bread, pumpkin muffins and the warm spices of Christmas. Practically ALL the good stuff in ONE place.
What’s not to love? Haha..
Can you feel my excitement through the screen?
I’ll let the pumpkin pie taste for itself, but in short it is:
- Spongy and juicy
- Full of vegetables
- Without eggs
- Easy to make
- Spicy and intense
- Just to get addicted to..
RECIPE DELICIOUS VEGAN PUMPKIN CAKE
Ingredients
220 g pumpkin puree
100 g banana
110 g neutral oil
100 g of milk
1 tablespoon apple cider vinegar
120 g brown sugar
110 g cane sugar
2 teaspoons of vanilla sugar
2 tsp pumpkin pie spice mix
1 teaspoon of cinnamon
½ piece of orange
225 g wheat flour
1¼ tsp baking powder
1 tsp baking soda
½ tsp salt
Preparation
- TIP: In this recipe I use my vitamix to blend the 1st part of the cake batter. You can use another variant of a powerful blender or choose to puree your pumpkin in a small blender and then mix everything in a bowl. I review both methods.
- Pumpkin puree: Turn on the oven at 200°. Wash your Hokkaido pumpkin, then cut it in half and hollow out the seeds. Place cut side down, poke a few holes in the shell to allow air to escape and bake until tender, approx. 25-30 min. It should bubble and be easy to stick a knife through. Allow to cool slightly before continuing. This can be done well in advance or the day before.
- Blender: Weigh out the correct amount of pumpkin, if your blender is powerful, you can easily use the shell, which is soft and delicious after baking.
- By hand: Remove the pumpkin flesh from the shell, weigh and mash it in a mini blender or well by hand.
- Pumpkin cake: Turn the oven down to 180° normal. oven heat. Prepare a smaller rye bread form with baking paper. My shape measures: 26 X 10 cm.
- In a large mixing bowl, mix wheat flour, baking powder, baking soda and salt. Set aside.
- Blender: Put pumpkin, banana, milk, apple cider vinegar, oil, brown sugar, cane sugar, vanilla, spices and the peel from ½ an orange in a powerful blender. Blend until completely smooth and creamy.
- The hand: In a large bowl, put pumpkin puree, mashed banana, milk, apple cider vinegar, oil, brown sugar, cane sugar, vanilla, spices and the peel from ½ an orange. Beat together with an electric whisk until nice and creamy and fluffy.
- TIP: If you don’t have homemade pumpkin pie spice, see notes in post for alternative.
- Pumpkin Cake continued: Pour your pumpkin mixture into the bowl with the dry ingredients. Stir briefly with a whisk just until no visible lumps remain. Important you do not overmix your dough. Pour the cake batter into your prepared tin. Use possibly the trick below if you want a nice crackled top on the cake.
- Butter trick: Cut 2 thin rectangles of approx. 1x1x the length of butter block of your butter block and place laid out in the cake so that they lie in extension of each other in the middle.
Put the cake in the oven and bake for 45-50 min. until a knife comes out clean or with few crumbs. Cover any the cake with baking paper after 30 min. to avoid it becoming too dark on top.
Let the cake rest for 10-15 minutes. in the tin until you move it to a wire rack and leave to cool completely. Enjoy the cake as is or top with orange glaze, frosting or serve with vanilla ice cream.
PUMPKIN CAKE WITHOUT EGG – EASY & DELICIOUS
I have now baked without eggs for +4 years. At first it was a jungle to replace the egg which has SO many properties. Especially in baked goods, cakes and fine desserts.
Over the years, I’ve gotten into “the vibe” and replacing eggs is far from as scary. When we ignore layer cake bases, macarons, roulade bases etc. But I NEVER give up on them. If I could succeed with cream buns, I can also with the others (fingers crossed).
BUT it wasn’t layer cake and cream buns it was supposed to be about..
Today’s pumpkin cake has just been baked without eggs and it’s easy money! The genius of vegetable mash is that it can be used as a substitute for eggs in cakes, where we want moisture and binding ability. EXACTLY THAT pumpkin puree + banana puree can do.
I have chosen to make a combi as I think they compliment each other nicely with sweetness, depth and moisture. But if you want to do without banana, just go all in on pumpkin (Read more in tips and tricks). The resulting eggless pumpkin pie is just as irresistible and spongy and with EVEN more greens.
WITH OR WITHOUT TOPPING..
Just a little note for topping. Because maybe you see the cake and think: “Alberte what the hell – Where’s the topping?”.
Yes I know it. I also had a quiet moment with myself when I realized I didn’t miss the topping for today’s cake at all. It is SO spongy, spicy and flavorful that it completes itself.
BUT that doesn’t mean that life can’t be upgraded with a topping every now and then.
If you want extra lire, perhaps you have to serve to guests or want to surprise your loved ones or yourself, I would recommend 3 types of topping:
GLAZING: Make a wonderful glaze with the orange juice we have left over after using the peel.
FROSTING: Try homemade vegan cream cheese frosting or luxurious white chocolate cream.
ICE CREAM: Okay, not a topping, but try serving pumpkin cake with a good vanilla ice cream and you have a wonderful dessert. Possibly. top cake and ice cream with caramelized nuts and a sprinkle of cinnamon sugar.
CAKE WITH PUMPKIN PIE SPICE & PUMPKIN PIE SPICE
Are you ready for the year’s tastiest spice cake, which also contains a good amount of vegetables. And fear not if you think: “I don’t have any pumpkin spice”.
Don’t worry, we should all have the opportunity to make homemade pumpkin cake and if you can’t manage to make your own mix, just follow my guide further down. AND then we’ll get started.
We start with pumpkin puree, it is quite essential..
HOW TO MAKE GREASKARMOS YOURSELF:
It’s super simple to make your own pumpkin puree and you can also blend leftover ingredients in today’s recipe.
You can follow one of 2 methods to prepare pumpkin puree:
1: BAKE YOUR PUMPKIN:
Turn on the oven at 200* fan and prepare a baking tray with baking paper. Cut the pumpkin in half, hollow out and turn each half cut side down on baking paper. Poke a few holes in the shell so the steam can escape.
Bake for approx. 25-45 minutes, depending on size. The pumpkin is ready when a knife easily passes through the shell and it is tender. Allow to cool slightly, after which you can scrape the meat out of each half or blend it completely with the peeler (as we do in today’s recipe).
*This can easily be done 1-3 days in advance.
2: STEAM YOUR PUMPKIN:
Cut the pumpkin in half and remove the seeds with a spoon. The pumpkin is cut into large cubes which are added to a pot with a little water and steamed until tender.
*The steam method is the fastest, but I recommend baking the pumpkin as the flavor becomes sweeter and more intense.
HOMEMADE PUMPKIN PIE SPICE AND ALTERNATIVES:
If you don’t have pumpkin spice in stock and want to get started now and then, you can use this alternative. Alternate between cloves/allspice/cardamom as you like and have in stock.
Follow this guide to substitute 2 tsp. pumpkin pie spice:
2 tsp. pumpkin pie spice = 1 tsp. cinnamon + 1/2 tsp. ginger + 1/4 tsp. cloves + 1/4 tsp. allspice/cardamom + possibly a little finely grated nutmeg.
THE BUTTER TRICK FOR PERFECTLY BAKED CAKE:
You know when your cake cracks at the top? But in the wrong places and completely asymmetrical!
There is advice for that.
I discovered a few months ago on IG a real one where a small strip of cold butter was placed in the middle of the cake before baking to ensure the nice crack in the middle.
I’ve been waiting ever since to try the “butter trick”.
And it works. Just look at a beautiful cake with the perfect crack in the middle, exactly where I had placed the butter.
TIPS AND TRICKS FOR SPONGE PUMPKIN CAKE
Remember to prepare the pumpkin – preferably in good time
You can prepare your pumpkin well in advance if you know when to bake. Possibly. while you have the oven on for dinner the day before. And feel free to make more pumpkins and make everything from pancakes, vegetable sauce, muffins or oatmeal.
Be careful not to overmix your cake batter
We just have to stir our dough together until there are no more visible lumps of flour. If we overmix our dough, it will become heavy and sticky during baking.
Get in the best shape with the “butter trick”
Do you want a perfectly baked cake with a beautiful crack? Try the butter trick described in the section above.
Bake the cake in the middle of the oven at traditional oven heat
Pumpkin cake is baked at normal oven heat on the rack in the middle.
Depending on the oven and location, your cake may need bake a little less or more, keep an eye on it and take it out when a toothpick comes out clean or with some crumbs.
Keep an eye out and cover if necessary. the cake along the way
If your cake starts to get too dark on the surface, you can carefully place a piece of baking paper over it. I do this approx. after 25-30 min.
Which milk do I recommend?
I use either neutral soy milk or with vanilla.
If you eat vegetarian, the cake can be made with traditional milk, either buttermilk, mini or skimmed milk. If you use buttermilk, you can omit the apple cider vinegar.
Can banana be substituted?
Use the same amount of pumpkin puree instead.
I don’t have pumpkin pie spice – What do I do?
Follow the guide further up.
Storage and durability
Store the cake in an airtight container at room temperature, preferably in a cool place. The cake stays moist for 3-4 days but is always best the first few days. But warm it possibly. on the toaster and enjoy with cold butter (OH-MY)!!