This Vegan Pumpkin Cake and Coconut Sorbet Recipe is the Best Thing Ever

Posted on 25th Oct 2019. In


Prep time: 30 mins | Cooking: 1 hour |

Serves: 4-6

Vegan Pumpkin Cake and Coconut Sorbet

A sweet, sticky, warmly spiced cake with a satisfyingly spongey texture. This vegan pumpkin cake recipe was originally dreamt up by one of the chefs at the Eighth Day, a vegan cafe in Manchester, for a Christmas treat and then perfected by another of the chefs (as is often the way with favourite Eighth Day recipes!).

You will need an ice cream machine to make the sorbet, and a stick blender or food processor for the cake.

To make the Pumpkin Cake 

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500g cubed pumpkin or squash 

150g sugar 

For the pumpkin cake: 

225g plain flour 

225g dark muscovado sugar 

50g caster sugar 

3 tsp cinnamon 

3 tsp ground ginger 

1 tsp bicarbonate of soda

Pinch of salt 

250g pumpkin purée 

125ml sunflower oil 

1 tsp vanilla essence 

75g coconut milk 

75g dried apricot, chopped

For the coconut sorbet:

250g sugar 

200ml water 

400g coconut milk 

25ml white rum

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Prepare the pumpkin puree: Cook the pumpkin in simmering water until soft, then strain. Blend the cooked pumpkin or squash with the sugar to form a purée and set aside.

Make the pumpkin cake: Preheat the oven to 160°c. Mix the flour, sugars, spices, bicarbonate of soda and salt together in a large bowl.

Gradually add the pumpkin purée (leaving two tablespoons for garnish when serving) to the dry ingredients along with the sunflower oil, vanilla essence and coconut milk and then stir in the chopped apricot. Spoon the mixture into a loaf tin lined with greaseproof paper.

Bake in the preheated oven for 50 minutes to 1 hour. Check that a knife comes out clean before removing from the oven. The cake should cool completely before being removed from the tin.

Make the coconut sorbet: Heat the sugar and water to a simmer while whisking, then remove from the heat. Once off the heat, mix in the coconut milk and rum. Cool and then freeze in an ice cream machine.

More mouthwatering Vegan recipes and 10% off the cookbook!

This vegan pumpkin cake recipe is just one of the delicious recipes in Vegan North – a recipe book comprised of the most impressive and inventive vegan concoctions from unique venues across northern England, from Sheffield up to
Newcastle and Liverpool across to Manchester.

The ethos behind Vegan North is to make no-fuss yet exciting vegan recipes
available to everyone: whether you’re a practicing vegan, a recent convert or simply intrigued by the wonders of vegan cooking, there is a multitude of recipes to suit your every need.

Vegan North is available to purchase from Amazon and online from

If you fancy getting a copy, you can save 10% with an Weekend Candy exclusive! Simply use the code: Candy10 at the Meze Publishing checkout.

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Claire Robinson Founder of Weekend Candy
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