Hello Family 🙂
Do you also like Tea Cakes? I am a sucker for them. A slice of Tea Cake with a cup of Vegan Chai or Coffee is what many of my dreams are made of. 😀
I don’t often get to share cake recipes on my blog. Either I am too busy making them and shipping them or eating them and in the process I don’t end up taking pictures of the cakes – not the kinds I’d like ! But I’ve been doing a lot of baking lately , testing and creating new recipes 🙂 . I am taking online baking masterclass on plant based healthy baking in partnership with Wellcure. Our last batch was in Sep and we had a huge crowd of 150 participants. The workshop was a very fulfilling experience with so many participants learning and sharing their creations with us. The focus of workshop was whole food plant based baking and many participants were trying this form of baking for the first time. It gave me immense satisfaction to talk about the topics I love – Veganism and Baking. If you would like to know more about the upcoming baking workshops all information is here –
Coming to the recipe 🙂 This is a Vegan Pumpkin Spice Cake. A nice warming tea cake great for upcoming holidays. I love incorporating Fruits and Veges in my cake where it works out. And Pumpkin is like one of my favorite vegetables 😀 The natural sweetness of this vegetable only gets better as it cooks. Oh God ! aren’t we privileged with such a huge variety of plant based options. Sometimes just the thought itself overwhelms me 😀
Vegetables are great for health with all the fibre and nutrients they provide along with unique flavours and textures. Preference would be to consume them as less cooked as possible to gain the nutritional benefits. When it comes to cakes and desserts again they can offer the unique flavors , natural sweetness and moisture which helps us in cakes where we are trying to reduce the fat content in form of milk or butter. Where vegetables can help us substitute other less healthy ingredient I’d say why not use them!
This is a super simple recipe you could make for your family during the holiday season. It taken me a few trials to get the texture I desired with this cake. This one worked beautifully for my palette. Hope you enjoy it too ! 🙂
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1-2 tsp Spices as per taste (Cinnamon, ginger ,
in lesser portion – nutmeg , clove)
pinch of salt
3/4 cup Pumpkin Puree
1/4 cup plant based mylk
1/4 cup vegetable oil (Use cold pressed coconut oil for healthier option)
2 tsp Apple Cider Vinegar
3/4 cup Cane Sugar
1 tsp vanilla extract
Chopped Pistachios to sprinkle on top
- Preheat oven to 160-180 C.Line a 6 inch round baking tin with parchment.
- Sieve whole wheat flour, soda and baking powder ingredients together a few times.
- Add the spices and salt to the sieved dry ingredients.
- Whisk together all wet ingredients into a smooth mix.
- Add Cane Sugar/ Jaggery to the wet ingredients and combine well.
- Combine the dry & wet ingredients into a smooth batter. Don’t over-mix.
- Sprinkle on top with nuts of choice.
- Pour the batter into a prepared baking tin and bake for 30-40 minutes.
Note: To make pumpkin puree at home. Steam chopped pumpkin till it can easily be poked with a fork. Cool and grind into a paste.
Wish you warm holidays. If you would like me to share some recipes do comment below.