Hmm havne’t tested this one as cupcakes, but you may only get 8-10 from this batch size. Well I’ve got LOTS of wheat free pumpkin goodies and more to come soon so I hope you have fun experimenting And I’m lol-ing to the mushroom/avo part…Instagram really does make that feel mandatory But cake! I usually go heavy on the ginger and cinnamon :D. Thanks for the confirmation, I shall add more cinnamon and a little less cloves next time, and a dash of nutmeg too! This looks amazing, however “naturally sweetened” for me is no sugar whatsoever (I can’t have it). Wholesome, naturally sweetened pumpkin cake with cream cheese frosting! could I roast the pumpkin with spices and then purée it? Also, love all of your stuff!! For topping I made a frosting by whipping mix of powdered sugar, vanilla extract and something we call “smetana” (there’re no good translation for it cuz it’s exclusively local, it’s more or less resemble reeeally dense sour cream). Oh joy (and more to come). Once cooled, gently loosen the sides with a butter knife and use a plate to invert and flip the cakes out of their pans. I have a photo but can’t see a way to link to it. :-), Yep! Thank you! This was one of those times where powers greater than myself gifted me with some major baking good fortune. Preheat the oven to 350F. In a separate bowl, whisk the milk, pumpkin and vanilla together, then combine the wet and dry ingredients. Do you see anything wrong with grinding them a bit? We added some natural sprinkles and it was a hit with everyone even the littlest ones who are used to more traditional birthday cakes. Thanks! The two that I can think of are listed below. I love what you create and constantly look forward to what you post next! Copyright© 2020 | The Almond Eater. Another thing I would love to know is how you food bloggers stay so slim, yes, I would :), Ha! It’s the perfect holiday dessert and it's Vegan & … As I don’t have any blender, will it work good if I use hand to blend it?? It helps keep the cake moist. So virtually meet my friend Sonya – blogger behind Sonya’s Open Cupboard and co-creator of this perfect pumpkin cake. I bought your book and love it. I’d like to try it this weekend as well. Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. Used 1/3 cup Honey instead of coconut sugar, 1/4 cashew milk, and subbed 2 tbs date syrup for maple syrup. Totally loving that chickpea brine!! It looks absolutely delicious. Good to know! Since I haven’t tried it before I’m not sure if the consistency is very different from other flours. That didn’t work, but I did get enough chickpeas to make some hummus :-) I also tried canned….Idk….will try it again for sure cuz it taste sooooo good!!! In a large bowl, stir the flour, sugar, spices, baking soda, baking powder, and salt together. Do you think it would work with sweet potato puree as well? It would also be just as delicious naked (oy!). I made my own chickpea brine then cooked it down to thicken it up. (Scandalous!) Thanks! Try to use as little as possible (so just 1-2 tbsp) but if it really won’t blend and is still too chunky add more to get it moving and blended smooth. Excellent cake. Thanks :). If you want the cake to be on the sweeter side, definitely add it! Bake/roast/boil? Cheers! I made this for my 3 year old’s birthday. I have so many pumpkin recipes in the works to come as well and I can’t wait to see all that you come up with too. I used this recipe to make cupcakes and they turned out AMAZING. Also substituted part of the maple syrup for coconut sugar. In a large bowl, combine flour, sugar, cinnamon, nutmeg, all spice, cloves, baking soda, baking powder, and salt; set aside. When I use premade, the results are so dense and gummy. ), It’s topped with cinnamon buttercream, which may or may not be the icing of my dreams, It’ll 100% get you in the mood for fall (if you aren’t already! Find a friend who happens to also have a food blog and live close to you and eat almost exactly the same as you and just click with you on a lot of levels and ask/force her to collaborate. I’d like to try it but I am almond-sensitive . I may play with this and I’ll let you know. Thanks so much for sharing! Any advice to avoid this? Hi Susie! hmmm. I’m trying to use this recipe to make mini layered cake but it’s difficult to get even fluffy layers with the whole oats. Nobody would ever know it is oil-free. How do I make chickpeas brian? Hi Christie! But as for the chickpea brine, did you use it from a can? So dates for the coconut sugar, molasses and maple syrup. Very informational. It all dripped out, and then when I took it out of the fridge after 20hrs, in a few hours, it had dripped out more leaving hardly any in the middle for eating. That’s hard, as almond flour provides a really nice texture in this recipe. Required fields are marked *, Rate this recipe You could swap out the nut flour, but yes it is what makes the texture so nice and keeps it moist without oil so I don’t recommend it. I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises! I’ve been wanting to experiment more with aquafaba, but just haven’t gotten to it. The cake tastes delish! The base is whipped aquafaba (chickpea brine) and coconut sugar, which keeps this cake entirely naturally sweetened! Thanks so much, Dana, for all the wonderful recipes you share on this site. I don’t own a mixer, do you think mixing by hand is OK? It looks gorgeous on you! Can we make this in a cupcake pan? Hi Kim, We’d probably still suggest them for a textural element. Hello…LOVE this cake. And maybe a little jealous of his editing expertise too. OH my gosh. What is the trick? Great tip about adding the acid! Learn more. Omg, looks awesome! This twist on a spice cake is full of fall flavors, super tender and soft, and deliciously sweet yet tangy, thanks to the dairy free cream cheese frosting. My non-vegan older brother went craazzy for it too and said if he could eat that everyday he would be vegan, that is a very strong statement coming from him and made me so happy. Step 3: Add batter to pans. I was searching for this recipe of PUMPKIN CAKE for long time. I love how pretty and fluffy that frosting looks too, cashews really are so dreamy for frosting. Chickpea brine is the water that you get from a can of Chickpeas. It’s called aquafaba because it translated to bean water! The icing should be on the thicker side, but still spreadable. You should know by now that I’m a huge fan of pumpkin. They really affected texture and made the cake have a surprising mouthfeel. Looks yummy. I know in America you can purchase this in a can. I made this cake exactly as outlined in the recipe with the “cream cheese” icing and it was fabulous!! My aquafaba never really formed stiff peaks so I was afraid it wouldn’t turn out right (but didn’t want to beat it to death). I think I will make this on our next event! I’m glad that it is September and we can whip out all the pumpkin. But then batch number two came out PERFECT. The only problem now is that this cake is so good I’m afraid my husband and I will eat it up before we have a chance to bring it to the party we’re planning to in two days! This would make the perfect cake for entertaining this fall or if you just want something special on hand for a lazy weekend. What can I say? I’ve been doing more experimenting with aquafaba as an “egg” in gluten-free baking and it’s working wonders. And omg the amount of editing hours it took him is why I can’t do these kinds of videos myself and still get two out a week Gah I feel like it’s just going to be pumpkin everything everywhere for the next two months…and I am SO excited about it haha.