Cozy Vegan Pumpkin Pie Cake
35
- Prep Time15 mins
- Total Time55 mins
- MakesOne 8-in. single-layer cake
(Photograph: Lyndsay Sung. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.) Reproduced by arrangement with the Publisher.House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher.)
This is a very comforting, warming cake that’s simple to put together. Slice yourself a square for the perfect accompaniment to a cup of tea or a healthy-ish lunchbox treat.
Ingredients
1 1/2 cups all-purpose flour, (210g)
1 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp fine salt
1/2 cup vegetable oil, (125 ml)
3/4 cup brown sugar, (150 g)
1/4 cup granulated sugar, (50 g)
1 cup pumpkin purée, (250 g)
Coconut Whipped Cream
1 cup coconut cream, refrigerated in its can overnight
1/4 cup icing sugar, sifted (32 g)
1/2 tsp vanilla extract
pinch salt
Instructions
Preheat the oven to 350°F (175°C). Prepare an 8-in. square pan by spritzing it with vegetable oil and lining with a parchment paper square cut to size, and then spritzing again with oil, to prevent sticking.
In a medium bowl, sift together the flour, baking powder, cinnamon, ginger and salt to combine.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegetable oil, brown sugar and white sugar on medium speed to combine, about 1 min.
Add the flour mixture to the bowl of the stand mixer and beat on low speed until just combined, about 15 sec. Add the pumpkin puree and mix on low speed to combine, 15 to 30 sec.
Pour the batter into the prepared cake pan. Give the pan a light tap on the counter to reduce any air bubbles. Bake for 23–26 min, until a toothpick inserted into the centre comes out with only moist crumbs.
Let the cake cool slightly, 15 to 20 min, or completely in its pan set on a wire rack.
Coconut Whipped Cream: Place the metal bowl and whisk attachment of your stand mixer in the freezer to chill for 15 to 20 min.
Fit your stand mixer with the chilled bowl and whisk and whip the coconut cream until thickened and fluffy. Add the icing sugar, vanilla extract and pinch of salt and beat for another minute to combine. Refrigerate until ready to serve.
Slice the cool cake into squares. Top each slice with a generous amount of cold coconut whipped cream (or vanilla ice cream, if you prefer) and enjoy.
Kitchen tips
Coconut whipped cream can be stored in the fridge for up to 3 days.
This cake will taste freshest eaten within a day of making it, but can be stored in the fridge, covered, for up to 3 days.
This snacking cake would taste delicious with a scoop of vanilla ice cream. Here's our definitive ranking of Canada's best vanilla ice creams.
Looking for more pumpkin desserts?
Excerpted from Plantcakes by Lyndsay Sung. Copyright © 2023 Lyndsay Sung. Photographs by Lyndsay Sung. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
