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Pumpkin cake

We like to treat ourselves to a good piece of cake, especially on the weekends. I often let the kids help out and, as I was when I was a child, let them nibble on dough.

A cake that spreads a cozy weekend atmosphere in the house with its nuts and spices at the latest in the oven is our fabulous pumpkin cake.

Pumpkin cake

Cook Time25 mins
Baking time45 mins
Total Time1 hr 10 mins
Servings: 1 Cake
Author: Malgosia


  • 1 loaf pan


  • 250 g Hokkaido pumpkin (without seeds, with shell)
  • 100 g ground hazelnuts
  • 100 g ground walnuts
  • 200 g spelled flour type 630
  • 180 g brown sugar
  • 180 ml plant drink
  • 120 ml rapeseed oil
  • 2 teaspoons of baking soda
  • 1 tbsp apple cider vinegar
  • 2 teaspoons of cinnamon
  • 1 pinch of ground vanilla
  • 2 teaspoons of powdered sugar to sprinkle


  • Preheat the oven to 180 ° C.
  • Cut the pumpkin into small pieces and cook or steam until tender. Then add the vegetable drink to the pumpkin and puree.
  • Mix the flour with the ground nuts, sugar, cinnamon and vanilla in a bowl.
  • Add the oil and mashed pumpkin to the flour mixture and mix well.
  • Add baking soda to the mixture and pour apple cider vinegar directly onto it. Mix everything well.
  • Grease a springform pan and pour the batter into the mold.
  • Bake for 40-45 minutes at 180 ° C. At the end of the baking time, prick a wooden stick into the cake. If no dough sticks to the stick when you pull it out, the cake is ready.

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