Prep time: 30 mins | Cooking: 1 hour |
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
500g cubed pumpkin or squash
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:
400g coconut milk
25ml white rum
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.
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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
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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 www.mezepublishing.co.uk.
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