Iced pumpkin cake. Perfect for sharing.

  • Serves: 8 people
  • Prep time: 20 minutes
  • Cooking time: 30 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Pumpkin Cake

    Recipe Information

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    300g prepared pumpkin or butternut squash

    50g chai seeds

    225g plain flour

    160ml maple syrup

    180ml Solesta light in colour olive oil

    1 tsp baking powder

    ½ tsp bi carb of soda

    50g caster sugar

    Pinch of salt

    150g icing sugar

    25g of either almonds, hazelnuts or walnuts

    25g dried sweet cranberries or apricots

    A little yellow and red food colouring

    Warm water

    1 x 23 cm ring mould, with indents to look pumpkin like – lightly greased with some oil


    Preheat the oven to 180c/350f/gas 4

    Chop the pumpkin into small chunks and boil in a little salted water for 10 mins until soft – drain well and mash

    Put the warm pumpkin mash into a bowl, sprinkle over the chai seeds and pour over the maple syrup – mix well and allow to soak

    Put the flour, caster sugar, baking powder, bi carb and salt in another bowl Wisk well with a whisk

    Pour the olive oil into the pumpkin mix and stir together

    Add this to the dry mix and beat to mix

    Put the cake mix into the mould and bake for 25 mins

    Test with a wooden cocktail stick – the stick should come out clean, then you know it’s cooked

    Allow to cool in the tin before turning out

    Sieve the icing sugar and mix a little warm water and food colourings into the sugar until you have a thick but pourable icing and the right colour

    Drizzle over the turned out cake

    Chop the nuts and the dried fruit over the top. Build this up to make it look more impressive!

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