- Recipes
THE pumpkin pie. Just completely different.
Do you feel the same way? I look forward to all kinds of pumpkin in the fall, but after Thanksgiving at the latest, I feel like I have seen enough of the pretty round orange thing. And then… A colleague came around the corner with this cake recipe: vegan pumpkin cake with sesame, tahini and orange. The pumpkin season is definitely coming to an end.
Kristin Oldenburg
Vegan pumpkin cake with sesame and orange
Ingredients:
- 9 oz organic Hokkaido pumpkin
- 13.5 fl oz plant milk (my favorite is pea milk)
- 1 tbsp apple cider vinegar
- 3 cups wheat flour
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 pinch of nutmeg
- 0.5 oz organic tartar baking powder
- 1 pinch of salt
- ½ cup coconut oil (melted)
For the icing:
- 3.5 oz vegetable butter
- 1.8 oz tahini
- 1/3 cup powdered sugar
- 0.2 oz dried organic orange peel
- light & dark sesame seeds
- zest of one orange
And this is how it’s done:
Wash the pumpkin and cut into pieces. Line a baking tray with baking paper, spread the pumpkin pieces on it, and cook at approx. 430 °F until soft. Then puree.
In a small bowl, mix the plant-based milk with the apple cider vinegar and set aside for 10 minutes.
Turn the oven down to 390 °F.
In a large bowl, mix all the dry ingredients well. Then add the coconut oil, pumpkin puree, and plant milk and mix well but quickly (not too long, otherwise the batter becomes tough).
Line the cake tin with baking paper, pour in the batter, and bake for approx. 60 minutes at 390 °F on the middle rail. If necessary, cover with baking paper from time to time to prevent the cake from becoming too dark.
And now the frosting:
Beat the butter with a whisk. Add the tahini, powdered sugar, and dried organic orange zest.
Decorate the cooled (!) cake with the frosting, sesame seeds, and orange zest – done. Prepare a cup of coffee (e.g. Mount Hagen Peru coffee) – and enjoy.
