Vegan Pumpkin Walnut Cake Recipes

VEGAN PUMPKIN WALNUT CAKE - THERMOMIX VERSION

Steps:

• Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
• Mix butter and sugars 10 seconds/speed 4 - or until combined.
• Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
• Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
• Add the walnuts and stir in by hand - the Tmix will pulverize them!
• Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.

VEGAN PUMPKIN CAKE

Steps:

• Preheat oven to 375°F.
• Grease an 8x8 baking pan. Line the bottom with parchment paper.
• Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
• In a separate bowl, sift together the flour, spices and salt.
• In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
• Spread the batter into the prepared pan.
• Bake 55 minutes to an hour.

PUMPKIN SPICE WALNUT CAKE

Steps:

• Preheat the oven at 350.
• In a medium bowl stir together the first 10 ingredients listed; set aside.
• beat softened butter and shortening on medium to high speed for 30 seconds.
• Add sugar and vanilla; beat until well combined.
• Add eggs, 1 at a time, beating well after each addition.
• Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
• Pour into prepared pans, spreading evenly.
• Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
• CREAM CHEESE FROSTING BELOW.
• 1 8oz pk cream cheese.
• 2 cups powdered sugar (or more if you want a thicker frosting).
• 4 TBSP unsalted butter.
• 1 TBSP cream (optional).
• Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.