It's middle of September so, what it means is, that the "pumpkin season" has started! I know, that I'm not alone waiting in anticipation for those first days of Autumn, to finally dig into that can of pureed pumpkin, to bake those gorgeous cakes and cookies, make lattes and fill in the house with pumpkin spice smell.
This cake, or rather tray bake that you cut into handy bars (hmm, maybe not so "handy" in my case, rather generous...), is simply delicious. Not too sweet (but I did cut back a bit of sugar), not too sticky. Springy, slightly moist sponge and that icing...
This cake, or rather tray bake that you cut into handy bars (hmm, maybe not so "handy" in my case, rather generous...), is simply delicious. Not too sweet (but I did cut back a bit of sugar), not too sticky. Springy, slightly moist sponge and that icing...
Icing, which I could eat with a spoon! Please, I'm begging you -> bake it! Even if you're not a huge fan of pumpkin bakes, try this one. Pumpkin taste, as well as the amount of spice, is just right and not too overpowering.
The recipe (veganized by me) comes from The Hummingbird Bakery cookbook "Home sweet home".
How to make it...
Ingredients:
- 4 "flax eggs" (4 tablespoons ground flax seeds plus 170 ml water, whisked together until thick and foamy)
- 250 ml sunflower or olive oil
- 360 g soft light brown sugar (I used only 340 g)
- 1 x 425g tin pumpkin puree
- 340 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon salt
- Preheat oven to 170 C (340F) and line a deep baking tray with parchment (baking) paper.
- In a freestanding electric mixer with the paddle attachment mix the flax eggs, oil, sugar and pumpkin puree until well combined, about 3 minutes.
The recipe (veganized by me) comes from The Hummingbird Bakery cookbook "Home sweet home".
How to make it...
Ingredients:
- 4 "flax eggs" (4 tablespoons ground flax seeds plus 170 ml water, whisked together until thick and foamy)
- 250 ml sunflower or olive oil
- 360 g soft light brown sugar (I used only 340 g)
- 1 x 425g tin pumpkin puree
- 340 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon salt
Topping:
- 120 g vegan cream cheese (like Violife)
- 50 g vegan butter, very soft (like Flora)
- 200 g icing sugar
- 30 g desiccated coconut, toasted
Method:
- 120 g vegan cream cheese (like Violife)
- 50 g vegan butter, very soft (like Flora)
- 200 g icing sugar
- 30 g desiccated coconut, toasted
Method:
- Preheat oven to 170 C (340F) and line a deep baking tray with parchment (baking) paper.
- In a freestanding electric mixer with the paddle attachment mix the flax eggs, oil, sugar and pumpkin puree until well combined, about 3 minutes.
- In a separate bowl, sift together the flour, baking powder, bicarbonate, salt and spices.
- Mix the dry ingredients into the wet ones to form a smooth, even batter.
- Pour the batter into the prepared tray and bake for 40 minutes to 45 minutes, or until the sponge bounces back when pressed.
- Leave to cool completely before frosting.
- To make the frosting, beat (using the K attachments in your stand mixer, with a hand held mixer of a wooden spoon) the butter and cream cheese until smooth.
- To make the frosting, beat (using the K attachments in your stand mixer, with a hand held mixer of a wooden spoon) the butter and cream cheese until smooth.
- Add the icing sugar and beat until light and fluffy, about 3-5 minutes.
- Spoon onto the cake and spread evenly.
- Top with the toasted desiccated coconut and cut into bars.
Smacznego!
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Smacznego!
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Pozdrawiam, Anula.