Pumpkin Cake (Vegan Recipe)

Pumpkin Cake - A Vegan Delight

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour 20 minutes
Servings: 8-10

Today, we present a special recipe: a pumpkin cake that is not only perfect for fasting periods but also turns out to be a delicious, aromatic, and moist dessert. It’s an excellent choice for any occasion, and its aroma of cinnamon and pumpkin will fill your home with warmth and joy. This cake is also a clever way to incorporate vegetables into desserts, making it a healthy and nutrient-rich option.

Ingredients needed:

- 1 cup finely grated pumpkin (approximately 250 g)
- 100 g sugar
- 100 ml oil
- 100 ml fresh orange juice (or sparkling water)
- 1 teaspoon cinnamon
- 1 packet baking powder
- 1/2 teaspoon baking soda
- 150-200 g flour (depending on desired consistency)
- 1 cup chopped walnuts
- Zest of one lemon
- 2 packets vanilla sugar

Step by step to a perfect cake:

1. Preparing the ingredients: Start by preparing all the ingredients. Grate the pumpkin using the finest side of the grater to achieve a smooth texture. This will add moisture to the cake and enhance the flavor. Fresh pumpkin is recommended, but you can also use canned pumpkin if you're short on time.

2. Mixing the liquid ingredients: In a large bowl, combine the sugar and vanilla sugar with the oil. Use a hand mixer or whisk to achieve a smooth mixture. Add the orange juice, which will provide a refreshing note and pleasant flavor. Fresh orange juice is ideal, but you can substitute it with sparkling water if you prefer.

3. Adding the pumpkin and spices: Incorporate the grated pumpkin, lemon zest, and cinnamon into the liquid mixture. These ingredients will add rich flavors and a distinct taste.

4. Combining the dry ingredients: In another bowl, mix the flour with the baking powder and baking soda. It’s important to sift the flour to avoid lumps and achieve a light texture. Gradually add this dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until combined. The batter should be slightly denser than regular cake batter.

5. Including the walnuts: Finally, add the chopped walnuts, which will provide a crunchy texture and pleasant flavor. Walnuts also add nutritional benefits, being a good source of omega-3 fatty acids and protein.

6. Baking: Prepare a loaf pan (or any preferred shape) by greasing it with a little oil and sprinkling a small amount of flour to prevent sticking. Pour the batter into the pan and level the surface with a spatula. Preheat the oven to a medium temperature (about 180 degrees Celsius) and bake the cake for 50-60 minutes. It’s essential to do the toothpick test: if it comes out clean, the cake is ready.

7. Cooling and serving: After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is important to avoid excess moisture. You can dust it with a little powdered sugar before serving for an elegant touch.

Helpful tips and variations:

- Fruit variation: You can add other dried or candied fruits, such as raisins or cranberries, for extra flavor and texture.
- Flavor enhancement: Instead of cinnamon, you can try spice blends like "pumpkin spice" for a different taste.
- Serving: This cake is delicious on its own, but you can pair it with a scoop of vanilla ice cream or caramel sauce to turn it into an extravagant dessert.

Nutritional information: This pumpkin cake is a healthier alternative to traditional sweets, with lower fat and calorie content due to the use of oil instead of butter. Each serving contains approximately 180 calories, but this may vary depending on the ingredients used and the portion size.

Frequently asked questions:

- Can I use frozen pumpkin? Yes, frozen pumpkin is an excellent option. Make sure to thaw it and drain any excess water before use.
- What other nuts can I use? You can use almonds, hazelnuts, or pistachios, depending on your preferences.
- Is this cake suitable for vegans? Yes, the recipe is already vegan, as it contains no eggs or dairy.

In conclusion, this pumpkin cake is more than just a simple fasting recipe – it’s a culinary experience that combines the flavors of the season with the joy of cooking. I encourage you to try it and personalize it to your taste, making it a favorite recipe in your kitchen. Enjoy!