This triple Vegan and Gluten Free Pumpkin Cake is a real treat with its smooth and creamy coconut and pumpkin frosting.
Line a 22 cm by 22 cm cake pan with parchment paper or simply grease with some oil.
In a bowl, pour the dairy-free milk, add the apple cider vinegar and leave aside for 10 minutes.
Next add the rapeseed oil, the vanilla extract and mix.
Whisk together all the dry ingredients.
(for a smooth batter try and use a sifter to get rid of any clumps)
When the mixture is all combined add the wet ingredients, mixing well until it forms a smooth batter.
Pour the batter into the cake pan and bake for 30 minutes or until golden brown.
Place the medjool dates in a bowl of warm water for 10 minutes to let them soften. More time may be required if using another type of dates.
Next, chop the dates and mix in the food processor with some of the water it rested in until it reaches a thick paste consistency.
Add a pinch of salt and mix again until well combined.
Pop the whisk of your electric mixer in the freezer 10 minutes ahead of time. The colder the easier it will be to achieve a beautiful whipped cream!
In a large bowl pour the coconut cream/milk along with 1 tbsp. of superfine cane sugar. Whisk for 30 seconds while gradually increasing the speed of your mixer.
Incorporate the rest of the sugar 1 tablespoon at a time, increasing the speed of your mixer gradually and this for 30 seconds each time. Proceed in the same way until there is no sugar left.
Next, add the pumpkin puree, cinnamon and nutmeg powder. Whisk until all ingredients are well combined into the coconut cream.
Place in the fridge for one hour to set.
Add some caramelised walnuts on top. Simply roast a handful of walnuts with a drizzle of maple syrup for 10 minutes at 180 degrees Celsius.
I have also added some Lotus Spread for a super indulgent Pumpkin Cake ;)
*for best results grind the sugar into a spice grinder