Freitag, 6. Oktober 2017

Ultimate Pumpkin Cake

The days are getting shorter and colder, corn is ripe in the fields, the leaves are turning and pumpkins are now appearing everywhere.

Es ist wieder Kürbiszeit!

 This pumpkin cake with chocolate mousse frosting and s’mores topping is based on an idea by Daniela Lais, co-author of the book „Einfach Vegan Backen/Simply Vegan Baking“.

Looking for the ultimate holiday treat? Then try this scrumptious pumpkin cake. 

As just one of my many projects, I baked the entire book in 2015!


 Wikipedia says „S'mores are traditionally cooked using a campfire. A marshmallow, usually held by a metal or wooden skewer, is heated over the fire until it is golden brown. The warm marshmallow is then added on top of half of a graham cracker and a piece of chocolate.





The first recipe appeared in 1927. A 1956 recipe uses the name "S'Mores", and lists the ingredients as "a sandwich of two graham crackers, toasted marshmallow and  12 chocolate bar.“


A combination of pumpkin, chocolate and mini-marshmellows -what could beat that?

Try this lovely pumpkin cake recipe or make some cupcakes out of it. It is sure to be a huge hit for the holidays!

Use orange or green pumpkin for this cake.


Time to get a few pumpkins yourself, don’t you think?

Ultimate Pumpkin Cake

400 g of pumpkin puree from a green Hakkiado pumpkin
¾ cup vegetable oil
¼ cup soy milk
1 ½ cups sugar
3 tbsp soy flour + 6 tbsp water, beaten
1 ¾ cups all purpose flour
¼ cup cornstarch
2 tsp cinnamon
the seeds from 3 cardamom capsules ground with mortar and pestle
1 tsp freshly ground nutmeg
3 tsp baking powder

Cut the pumpkin in half, discarding the stringy insides. Peel the pumpkin and cut it into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool and remove the peel. Puree the flesh in a food processor or mash it with a potato masher
Blend the oil, sugar, soy flour mixture, soy milk and pumpkin puree in a large mixing bowl. Set aside.
Stir together dry ingredients. Add dry ingredients to pumpkin mixture and beat until blended. Bake in a preheated oven at 190 degrees C /350 degrees F for about 60 - 70 min or until center springs back when touched.





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