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)!!

Delicious, fresh and spongy orange cake, topped with a wonderful soft chocolate glaze with orange. An easy and super delicious bread pancake that stays deliciously fresh and mushroomy for several days.
I have topped it with a glaze with 55% chocolate, it can also be topped with vanilla buttercream or a plain glaze mixed with icing sugar and cocoa powder. Store the cake in an airtight container or bag at room temperature.

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Ingredients

285 g wheat flour
350 g cane sugar (or white sugar)
200 g of butter
200 ml milk, preferably whole milk
3 eggs
2 oranges, – the juice of 1 1/2 + the finely grated peel of both of them
100 grams of Condensed Milk
2 1/2 teaspoons baking powder
2 teaspoons of vanilla sugar
1 pinch of salt

Chocolate glaze

100 g chocolate 55%
100 g icing sugar
50 g of butter
50 ml whipping cream
1/2 orange, the juice thereof (use it

Prep:

• Melt the butter in a small saucepan and pour the milk & condensed milk into it. Turn off the flame and set it aside. The butter must not have time to “settle”, so make sure all ingredients are measured before you start.

• Beat eggs and sugar until fluffy.

• Mix all the dry ingredients and fold half of them into the above mass, – without knocking the air out of the mass. Sieve them through a fine-mesh sieve – this way you avoid lumps.

• Then fold in the butter and the milk mixture, and finish with the last part of the dry ingredients, – stir well to avoid lumps.

• Add finely grated orange peel and orange juice and quickly fold it into the mixture.

• Grease a baking pan of approx. 33×23 cm with butter or spray fat and pour the dough in, – beat if necessary. air holes out.

• Bake the orange cake for approx. 30 minutes at 180 degrees, conventional oven. Check if with a meat needle so that the dough releases and is thus cooked through.

• Allow the cake to cool well before topping it with chocolate glaze.

Chocolate Ganache

• Mix all the ingredients, except orange juice, in a saucepan and heat it over low heat until the chocolate is melted, – whisk it well.

• When the chocolate glaze is smooth, whisk in the orange juice, and then let the mixture cool slightly so that it thickens a bit.

• Spread the cooled cake with chocolate glaze and top it if necessary. with a little mica glitter or similar. Store the cake covered at room temperature – so it retains its delicious spongy texture.

The Danish Coffee Cake is a delicious classic cake and it stays on my breakfast table The cake is made on a fluffy, buttery yeast dough with a caramel-like filling on top, which should preferably run a little down the edges when you cut a piece.

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Ingredients:

Cake:

200 ml whole milk
50 g butter
1 egg
25 g yeast
40 g sugar
1/2 tsp. salt
450 g flour
Possibly. slightly crushed cardamom

Filling:

175 g brown sugar (possibly a little more – if flatter)
150 g butter (possibly a little more – if flatter)
1 tsp. cinnamon (can be omitted)

Prep:

• Start by heating half of the milk together with the butter so that the butter melts
• Put it in a mixing bowl together with the rest of the milk and the egg so that it becomes lukewarm.
• Crumble yeast down here and stir it together
• Add sugar, salt and flour and knead well. I use a mixer and give it 7-8 minutes at high speed until the dough releases the edges of the bowl
• Put the dough in a large baking tin or baking tray (approx. 30 * 30 cm)
• Press it out well with your fingers and then let the dough rise in it with a cut freezer bag + song piece over it. Let it rise on the kitchen table for 1 hour.
• While the dough rises, make the remnant: put butter, brown sugar and cinnamon in a saucepan and heat gently. It should have very low heat and be stirred in the meantime. Once melted, it should stand and become room temperature.
• When the dough has risen, turn the oven to 180 degrees hot air
• Punch holes with the thumb in the dough, preferably quite close. Prick well far down, without getting to the bottom.
• Stir the remnant together if it is separated and get it over the cake and down into these holes
• Bake for 17-20 minutes until the remnant is perfectly golden and the bottom seems firm and well-baked
• Put it out on a rack and enjoy a piece

Cake

The danish cake is made in many places like a cake man, decorated with sweets. If you’re more into a classic cake man on water cake, I also have such a recipe. You can also make a brownie with cake cream or whipped cream. I prefer it like this, but I can read that it is quite popular to get something on top of the cake as well.

How to make brownies

The Funen danish cake is, as I said, made on a yeast dough, which is poured over with melted butter and brown sugar before it is baked. It gives the perfect blend of a crispy, crunchy feel of caramel on top and the greasy, liquid filling down in the holes while keeping the dough itself soft and spongy.

You can easily use both a larger and smaller form than the one I have used. Just remember to regulate the baking time accordingly. If you use a smaller firm, you get a taller cake and then the baking time has to be set up a bit.

How long can a brownie stay

The cake is best when it is freshly baked, but it can easily be eaten 1-2 days later as well. We ate the last leftovers after 2 days and I actually do not think it was dry at all. The delicious topping means that the cake does not feel dry, even if it has been baked the day before. You can also easily freeze it and take a piece up and warm it quickly on a toaster or in the oven.

Other suggestions for the breakfast table

If you need other inspiration for brunch guests, you can also try my cinnamon snails, a pretzel with marzipan or cardamom spinners.

A good tip when baking brownies is to knead the dough well and thoroughly until the dough releases the edges and is glossy and pliable. Feel free to spread a cut freezer bag or a piece of vital rap over the bowl before placing a tea towel over it. Then the dough does not become dry and stays nicely moist and elastic.

In addition, it is important to poke large (and many!) Holes with your fingers so that there is room for plenty of filling, but without poking through. Then there is a risk that all the filling is at the bottom of the cake. Feel free to use your thumb for this, so you get big holes.

This orange cake is a real taste explosion! A spongy, spicy Moroccan-inspired orange cake with whole boiled oranges, almonds and wonderful spices. The Moroccan orange cake is gluten-free, fresh in taste, juicy, suitably sweet and with a bitter undertone. The recipe is easy to make and can be baked in a springform pan, frying pan or a frying pan.

The cake contains primarily oranges and almonds, and the two ingredients in combination taste really good! In addition, both ingredients give a wonderful consistency to the cake. Before serving, I sprinkle the cake with a little icing sugar because it decorates so nicely. Enjoy a delicious piece of cake for the coffee table or for dessert with vanilla ice cream. Or even more obvious, a good cup of mint tea.

The first time I made (addictive) acquaintance with a Moroccan orange cake was one afternoon at ‘Det Rene bread’, which is located in a few places here in #DXB, where we live. I fell in love with the taste, so now I have tried to make my version and developed a recipe that, at long last, sits right in the closet.

Easy recipe for Moroccan orange cake

The recipe is still simple to go for, although it requires a little preparation in the form of the orange to be cooked beforehand. But after the orange is cooked, it is blended into a puree, which must subsequently be stirred together with eggs, almond flour and other ingredients.

It is a recipe with few ingredients and you only need Orange, almonds, eggs, sugar, baking powder and cardamom. From there, you can develop further on what you want to get upstairs, such as syrup, icing or yoghurt cream.

The recipe corresponds to 4-6 people, but you can also double the amount and bake the cake in a baking pan, for example.

On the recipe for Moroccan orange cake here:

Ingredients

1 piece of orange
125 g almond Powder
1 teaspoon baking powder
1 teaspoon crushed cardamom
3 eggs
100 g caster sugar
25 g unsalted butter
10 g icing sugar

Kitchen equipment

Blender
Elpisker
Food processor
Spring form, 20 cm

Notes

TIP: You can advantageously be in good time and cook the orange the day before use, so you do not have to wait for it to cool.

Prep:

• Put the whole washed orange in a saucepan and cover with cold water.
• Bring the water to a boil and let the orange cook for 1.5 hours until it is completely tender and a fork sticks easily through the peel. Let it cool and cut if necessary. the orange in quarters, then it goes faster
• Blend the orange to puree.
• Grind the almonds into flour (something can be a little coarse), and turn the almond flour with the baking powder and cardamom.
• Whisk the eggs fluffy and then turn in the sugar, orange puree and almond flour. Stir together until the mass is homogeneous.
• Grease your springform pan with butter and sprinkle the bottom and edge with sugar. Pour the dough into a springform pan of 20 cm and bake the cake for approx. 30 minutes at 170 ° hot air in the middle of the oven.
• Allow the dough to cool. Sprinkle with icing sugar.

Moroccan orange cake with whole oranges

For the cake, you need a whole pre-cooked orange, which is the main element in the cake – it helps to give the characteristic orange taste. It takes some time to cook the orange, but you can cook it the day before if you want to be in good time.

You can start the recipe for the orange cake the day before you have to serve it – it actually only makes the cake even better. It is, therefore, a perfect cake to bake if you get guests and want to end the evening with a good dessert.

TIP: Oranges are always really good in the winter months, so you get an extra delicious cake now. Eat a piece for dessert with vanilla ice cream or yoghurt cream, where you turn some Greek yoghurt up with vanilla sugar, a little orange peel and orange juice.

Juicy orange cake with almonds

The Moroccan orange cake gets a different consistency than most other cakes, due to the almonds – and the pureed orange, of course. There is no flour in the orange cake, so it is gluten-free but is still incredibly juicy and spongy.

The almonds give a bite to the orange cake and you can bake the cake with ready-made almond flour or blend the almonds yourself into flour. If you blend the almonds yourself, you can also adjust how coarse you want your cake. I like to blend half of the almonds just fine into flour and the other half a little coarser.

If you love the taste of orange in baked goods and cakes, you might also find my recipe for a healthy orange cake with chocolate exciting. Otherwise, I would recommend you my Easter cake, which is a layer cake layered with a white chocolate ganache with a taste of orange. Otherwise, I can recommend you make this lemon cake with lemon icing.