Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Pumpkin Apple Spice Cake

Pumpkin Apple Spice Cake

Yesterday there was a vegan baking art, again, on SWR television. I’m always happy to be there. Their team is always in a good mood and your feedback after the show is always the best!

This time it was a Pumpkin spice cake with apples and crumbles. It was so fine and deliciously juicy. It’s just the thing for the pre-Christmas season when you come home after a long walk or you just want to bring that Christmas scent into your home.

This recipe is:

  • perfect for fall and winter
  • super easy
  • naturally vegan, purely plant-based
  • without refined sugar
  • aromatic
  • full of spices
  • Egg-free and dairy-free

Make a 20x20cm baking pan/frame with 9 pieces.

Preparation time: 1 hour

 Preheat the oven to 180°C top/bottom heat.

Dice the pumpkin (without seeds) and cook in 60-80mL water for 5-10 minutes until the liquid has completely evaporated. Set aside to cool, then puree with the oat drink.

In a mixing bowl, mix flour, starch, sugar, baking powder, vanilla, and salt. Add the oil, soda, and vinegar, then mix the pumpkin mixture and hand whisk into a smooth batter.

 Line a 20x20cm square loaf tin with baking paper and pour in the dough.

 Peel and core the apples, then cut them into thirds and score. Place the apple thirds in the batter.

 In a small bowl of flour, sugar, margarine, and cinnamon, mix the crumble and sprinkle over the cake. Bake for 45 minutes until golden, then allow it to cool in the tin. Serve with powdered sugar and some maple syrup.

Pumpkin Apple Spice Cake
Pumpkin APPLE spice cake

Pumpkin Apple Spice Cake

STINA SPIEGELBERG
Pumpkin spice cake with apples and crumbles. It is so fine and deliciously juicy. It's just the thing for the pre-Christmas season when you come home after a long walk or you just want to bring that Christmas scent into your home.
Prep time 1 hr
Course Christmas, Easy Peasy, Fall, Sweets & Baking
Servings 9 Pieces

Ingredients
  

  • 150 mL Oat drink
  • 150 g Hokkaido pumpkin with skin
  • 300 g Wheat flour type 550
  • 2 Heaped tbsp Cornstarch
  • 160 g Raw cane sugar
  • ¾ Pack baking powder 2tsp
  • 1 pinch Grounded vanilla
  • 1 pinch of salt
  • Cinnamon, cardamom, allspice, cloves
  • 120 mL vegetable oil
  • 130 mL sparkling water
  • 2 tbsp apple cider vinegar
  • 2-3 apples tart e.g. Boskoop do not pre-cut yet!

Ingredients for the crumble:

  • 60 g Wheat flour type 550
  • 30 g Raw cane sugar light and fine-grained eg Rapunzel
  • 50 g Vegetable margarine Alsan Bio
  • 1 pinch of cinnamon
  • Icing sugar decoration
  • Maple syrup deco

Instructions
 

  • Preheat the oven to 180°C top/bottom heat.
  • Dice the pumpkin (without seeds) and cook in 60-80mL water for 5-10 minutes until the liquid has completely evaporated.
  • Set aside to cool, then puree with the oat drink.
  • In a mixing bowl, mix flour, starch, sugar, baking powder, vanilla, and salt. Add the oil, soda, and vinegar, then mix the pumpkin mixture and hand whisk into a smooth batter.
  • Line a 20x20cm square loaf tin with baking paper and pour in the dough.
  • Peel and core the apples, then cut them into thirds and score. Place the apple thirds in the batter.
  • In a small bowl of flour, sugar, margarine, and cinnamon, mix the crumble and sprinkle over the cake.
  • Bake for 45 minutes until golden, then allow it to cool in the tin.
  • Serve with powdered sugar and some maple syrup.
Keyword apple, Pumpkin Apple Spice Cake, vegan
Pumpkin APPLE spice cake

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