Autumn’s just started and it is the right time to start dwelling on all the jewels that this season brings to us. Today we are exploring the Pumpkins! I discovered this vegetable when I came to live in Ireland. Before that I never had a Pumpkin Spice Late or a Pumpkin Cupcake or anything that contains pumpkins. It was a revelation! Now I’m waiting all year long to get my yearly ration of pumpkins.
Pumpkin bar
Equipment
- 1 square pan (I used a 20x20cm)
- Stand mixed or hand mixer
Ingredients
Pumpkin cake
- 2 tbsp oat bran [1]
- 6 tbsp water
- 1 tin pumpkin puree
- ½ cup sunflower oil
- 1 tbsp soy milk
- 310 g cream flour
- 200 g demerara sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 3 tsp cinnamon powder
- 1 tsp ginger powder
- ¼ tsp nutmeg powder
- 1 tsp salt
Frosting
- 100 g vegan butter
- 50 g vegan cream cheese
- 200 g icing sugar
- 1 pinch salt
Instructions
Pumpkin cake
- Preheat the oven at (180°C or 350°F) and line the pan with parchment paper.
- Mix the water and the oat bran and let it sit for a couple of minutes.
- Dry mix: add flour, sugar, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in a bowl and mix them together.
- Wet mix: add the pumpkin, the water and oat bran mix, the oil and the milk to another bowl and mix them together
- Add the dry mix to the wet ingredients and mix until well combined.
- Pour into the prepared pan and bake for 30 minutes. A toothpick inserted into the middle should comes out clean.
- Let the cake cool.
Frosting
- Beat the butter with a stand mixer or hand mixer until smooth and creamy.
- Add the cream cheese and beat for another minute until completely combined.
- Add the icing sugar, 50g by 50g, and beat together from low to high speed until smooth and creamy.
Notes
[1] Flaxseed can be used instead.