Pumpkin Pecan Dream Cake: A Vegan Autumn Delight
Hey there, fellow food lovers! As the leaves turn golden and the air gets crisp, I've got just the thing to warm your kitchen and your heart: a truly scrumptious Vegan Pumpkin Cake with Pecan Frosting. This isn't just any cake; it's a hug in every bite, perfectly spiced and topped with a dreamy, nutty frosting. And the best part? It's a breeze to make!
Why You'll Love This Cake:
- Easy One-Bowl Wonder: Minimal cleanup? Yes, please! This cake comes together in just one bowl, perfect for busy days.
- Wholesome Goodness: We're keeping it healthy and nutritious with a focus on whole, plant-based ingredients.
- Fall Flavors: The warm spices and roasted pecan notes are pure autumn magic.
- Vegan Delight: Absolutely no animal products, but tons of flavor!
Key Ingredients:
- Pumpkin Puree: This is our star ingredient, providing moisture and that classic pumpkin flavor. If you can't find canned, don't worry; simply steam and puree some fresh pumpkin.
- Silken Tofu: A secret weapon for the creamiest, dreamiest frosting you've ever tasted.
- Coconut Oil: Keeps the cake super moist. Other neutral oils will work too if you don't like coconut.
- Pecans: We use them in the cake for crunch and roast them for the frosting for maximum flavour
- Spices: Cinnamon, ginger, allspice, nutmeg, and cardamom for that perfect cozy warmth, you can use pumpkin spice mix if you have it
Let's Get Baking:
The Cake:
- In a large bowl, whisk together your wet ingredients. Make sure your pumpkin puree is nice and smooth.
- Sift in half of the dry ingredients, mixing gently, then repeat with the remaining half. Don't overmix!
- Fold in some chopped pecans for a nice crunch.
- Pour the batter into a lined baking tin and bake until a toothpick comes out clean, around 45-50 mins.
The Pecan Frosting:
- Blend all your frosting ingredients, including the toasted pecan butter, until silky smooth.
- Pop it in the fridge to set while your cake cools.
- Once the cake is completely cool, slather the frosting on top and garnish with more chopped pecans.
Tips and Tricks for a Perfect Cake:
- Fresh Pumpkin Puree: If using fresh pumpkin, make sure it's completely cooled before adding it to the batter.
- Nut Butter: If you don't have pecans, try using walnut or cashew butter for the frosting.
- Spice It Up: Feel free to adjust the spices to your liking. A little extra ginger or cinnamon never hurts.
- Gluten-Free Option: For a gluten-free version, use a good gluten-free flour mix and add a bit of xanthan gum for best results.
- Make Ahead: The frosting is best made ahead and chilled to perfection. This makes assembling the cake a breeze!
Time to Dig In!
This vegan pumpkin cake with pecan frosting is the perfect treat for a cozy afternoon, a weekend brunch, or any time you crave something sweet, healthy, and utterly delicious. It’s also a great recipe to adapt to your needs, swapping out nuts or spices for others you prefer.
So grab your aprons, and let's get baking! Don't forget to share your creations with me. Happy Baking!