Sunday Magazine Recipe: Virtuous Vegan Pumpkin Cake
This cake is a more virtuous take on a classic spiced pumpkin pie, but with all the same flavours. You can make your own pumpkin purée or use a store bought one (I love the Libby's brand, as it is completely natural and 100 percent pumpkin – you can get it from the international section of most supermarkets).
Vegan Pumpkin Cake
1½ cups unsweetened pumpkin purée
¾ cup maple syrup
6 tbsp light olive oil
1 large ripe banana, mashed
200g spelt flour, or plain flour
1 tbsp ground cinnamon
1 tsp ground cardamom
½ tsp ground nutmeg
½ tsp ground cloves
2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
pinch sea salt
1 tbsp apple cider vinegar
½ cup untoasted coconut flakes
Preheat the oven to 170C fan bake. Grease and line a 22cm diameter cake tin.
In a food processor, blend together the pumpkin purée, maple syrup, olive oil and banana, until smooth. Pour this mixture into a large bowl, and sift in the flour, spices, raising agents and salt. Combine together until everything is well mixed. Add the apple cider vinegar and mix quickly to incorporate.
Pour the batter into the prepared cake tin and sprinkle over the coconut flakes, pressing them down lightly into the batter.
Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for around 10 minutes before turning out onto a cooling rack.
Serve warm or at room temperature.
Store in a cool, dry place in an airtight container for up to 3 days.