This recipe has soared right to the top of my favourite cake recipe list. The cake is light, fluffy and the pairings of pumpkin and spice are nothing short of devine. It seemed only right to name the recipe devine spiced pumpkin vegan cakelets.
Devine Spiced Pumpkin Cakelets (vegan)
Fresh pumpkin and the spice mix are undoubtedly the heroes of this cake. Preparing the fresh pumpkin does need the extra steps of boiling, draining and mashing. It’s very little effort for big reward.
If I have extra pumpkin I’ll often prepare ahead by boiling and freezing batches. Defrost and drain frozen pumpkin in a sieve over a bowl overnight. It’s then ready for the perfect bake the next day.
You’ll need to prepare ahead the Christmas Allspice needed for this recipe. Christmas Allspice is the essential pantry spice you’ll soon not be able to cook without.
Devine Spiced Pumpkin Cakelets (vegan)
Equipment
- 1 Large Saucepan
- 1 Colander
- 1 Stand Mixer or Large Mixing Bowl and Wooden Spoon/ Beater
- Cakelet Pan or muffin or patty cake tin
Ingredients
- 400 grams Pumpkin Puree
- 5 teaspoons Orgran No Egg Egg Replacer mixed with 8 tablespoons water
- 1 cup Vegetable Oil
- 1⅔ cups Sugar
- 2 cups Plain Flour
- 2 teaspoons Bi-Carb of Soda
- 1 teaspoon Baking Powder
- 3½ teaspoons Christmas Allspice
- 1 teaspoon Salt
Notes
Nutrition
Did you make this recipe?
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