Vegan Spiced Pumpkin and Peanut Butter Cake with Chocolate Ganache

I wanted to do another vegan recipe because they seem to be popular so far on here which is wonderful. I thought it would be nice to incorporate some seasonal ingredients so I went with pumpkin, because, why not?! The peanut butter was a bit of a random addition but I went for it and it is so yummy! It is a very moist cake and the vegan ganache finishes it off perfectly. Let me know if you give it a try!

Ingredients

Cake

450ml pumpkin puree (2 medium pumpkins)

1 tbsp coconut cream

150g chunky peanut butter

350g plain flour

1 tsp bicarbonate of soda

2 tsp baking powder

1.5 tsp xanthan gum

2 tsp cinnamon

½ tsp allspice

200ml vegetable oil

50ml coconut cream

120g soft light brown sugar

240g golden caster sugar

Ganache

200ml coconut cream

200g vegan dark chocolate

Decoration

50g peanuts, crushed

Handful of pumpkin seeds, roasted

Cocoa powder for dusting

Method

1. Oven on to 180°C. Line traybake tray with baking parchment.

2. Make pumpkin puree. Chop up 2 medium pumpkins into roughly 5cm X 5cm chunks. Scoop out flesh and seeds. Set aside handful of pumpkin seeds. Place chunks on baking tray. Bake in oven until soft, about 30 minutes. Remove skin. Blend to puree. Add tablespoon of coconut cream. Add peanut butter and mix to combine. Set aside.

3. Rinse pumpkin seeds. Place on baking tray. Sprinkle with cinnamon and allspice. Bake for 10 minutes until dried and crisp.

4. Flour, bicarb, baking powder, xanthan gum, cinnamon and allspice in a bowl. Whisk together.

5. Oil, coconut cream and sugars in another bowl. Whisk to combine. Add to flour mixture. Mix to combine. Add pumpkin puree. Mix to combine (mixture will be thick). Pour into lined traybake tray.

6. Bake for 30-35 minutes until skewer comes out clean. Tip onto cooling rack. Leave to cool completely.

7. Make the ganache (see https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan). Leave to chill until pipeable then transfer to a piping bag with nozzle of your choice.

8. Trim edges of cake with serrated knife. Cut into 16 even slices. Pipe 8 blobs of ganache on each slice. Sprinkle with pumpkin seeds and crushed peanuts. Dust with cocoa powder using a sieve.

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Spiced Pumpkin and Peanut Butter Cake with Chocolate Ganache (Vegan)

Ingredients

Cake

450ml pumpkin puree (2 medium pumpkins)

1 tbsp coconut cream

150g chunky peanut butter

350g plain flour

1 tsp bicarbonate of soda

2 tsp baking powder

1.5 tsp xanthan gum

2 tsp cinnamon

½ tsp allspice

200ml vegetable oil

50ml coconut cream

120g soft light brown sugar

240g golden caster sugar

Ganache

200ml coconut cream

200g vegan dark chocolate

Decoration

50g peanuts, crushed

Handful of pumpkin seeds, roasted

Method

1. Oven on to 180°C. Line traybake tray with baking parchment.

2. Make pumpkin puree. Chop up 2 medium pumpkins into roughly 5cm X 5cm chunks. Scoop out flesh and seeds. Set aside handful of pumpkin seeds. Place chunks on baking tray. Bake in oven until soft, about 30 minutes. Remove skin. Blend to puree. Add tablespoon of coconut cream. Add peanut butter and mix to combine. Set aside.

3. Rinse pumpkin seeds. Place on baking tray. Sprinkle with cinnamon and allspice. Bake for 10 minutes until dried and crisp.

4. Flour, bicarb, baking powder, xanthan gum, cinnamon and allspice in a bowl. Whisk together.

5. Oil, coconut cream and sugars in another bowl. Whisk to combine. Add to flour mixture. Mix to combine. Add pumpkin puree. Mix to combine (mixture will be thick). Pour into lined traybake tray. Bake for 30-35 minutes until skewer comes out clean.

6. Tip onto cooling rack. Leave to cool completely.

7. Make the ganache (see https://www.brionybakes.co.uk/blog/dairy-free-chocolate-ganache-vegan). Leave to chill until pipeable. Transfer to a piping bag with nozzle of your choice.

8. Trim edges of cake with serrated knife. Cut into 16 even slices. Pipe 8 blobs of ganache on each slice. Sprinkle with pumpkin seeds and crushed peanuts. Dust with cocoa powder using a sieve.