Hello fellow food adventurers!
As the leaves start to turn and the air gets a little crisper, it's time to embrace all the warm, comforting flavors of fall. And what better way to do that than with a show-stopping vegan pumpkin cake? I'm not talking about just any pumpkin cake; I'm talking about a moist, fluffy, spiced dream of a cake, topped with creamy vegan cheesecake swirls that will make your tastebuds sing!
Now, I know what you might be thinking: vegan baking can be tricky. But trust me, this recipe is so easy, even a kitchen newbie could nail it. We're skipping all the complicated creaming of butter and sugar and going straight for a simple mix-and-fold method. And the cheesecake part? A blender is your best friend here – just throw all the ingredients in and let it do its magic. It's basically a kitchen dance party, without the mess.
The Magic Ingredients
Let's talk about why this cake is a nutritional powerhouse, and so so delicious:
- Cashews: These little guys are the secret to the creamy cheesecake layer. We'll soak them to perfection, turning them into a velvety smooth base.
- Plant-based Butter (or Coconut Oil): For that extra touch of richness, a bit of vegan butter (or coconut oil) makes all the difference.
- Lemon and Orange Zest: These citrusy gems add a vibrant, festive spark to the cheesecake.
- Pumpkin Puree: The star of the show! You can use store-bought puree or make your own by simply steaming some pumpkin chunks, it's super easy, I promise. It will be packed full of goodness.
- Plant-Based Milk: Any plant-based milk will do, go with whatever you have to hand. It doesn't affect the flavour too much so don't worry too much about this ingredient.
- Spices: Cinnamon, ginger, cardamom, nutmeg, and a hint of cloves bring all the warm, cozy vibes we crave in the fall. Of course these can be adjusted to suit your tastes.
- Sugar: Use whatever you have in your pantry but a finer sugar is recommended for the cheesecake swirl section. This part does not need to be overly sweet as the rest of the cake will be sweet enough.
Let's Get Baking!
- First, we'll whip up the cheesecake layer – just blend all the ingredients until smooth. It's like making a milkshake, but for cake.
- Next, for the pumpkin cake base, we'll mix the wet ingredients, then gently fold in the dry, spiced ingredients. No overmixing allowed!
- Pour most of the cake batter into your cake tin, add the cheesecake mixture, dollop the remaining cake batter on top, and then get creative with swirls using a chopstick or toothpick.
- Bake until golden brown, let it cool, and then try to resist diving in right away. I know, it's hard.
This cake is not just a treat for your taste buds; it's also packed with nutrients. Pumpkin is full of vitamins, while the cashews provide healthy fats and protein. It's the perfect way to indulge while staying on the healthy side.
Bake it, share it, and enjoy!
So go ahead, give this vegan pumpkin cake a try. It’s perfect for a cozy weekend brunch, a fall gathering, or just because you deserve a little something sweet (and healthy). Tag me on social media with your creations – I can't wait to see your swirls!
Happy Baking!