After I post the Coconut cake with pumpkin cream (flour and white sugar free) recipe, I received many questions how to exchange the eggs and coconut. I tested vegan version, without coconut and nuts. The purpose also was the cake to be budget, because there were readers that bothers them.
It is a great vegan pumpkin cake. If I have to compare both cakes, I like more the version with the coconut and eggs, no the vegan version is delicious and can be improved, for example if you use walnuts or nuts instead of pumpkin seed, but the pumpkin seed is a budget variant.
The vegan pumpkin cake is very delicious 😀 don’t think it’s not 🙂 .
It’s really quick almost without baking or at least not in the day of preparing the cake. It’s better to bake the cake on the previous day or to bake it while you are doing something else. You can prepare raw cake, but the taste will be different and you have to add dates/raisins at taste. Also more chia seeds needed to be added.
For the crust
200 g peeled pumpkin seed, if you want, bake them (or walnuts, almonds, hazelnuts)
100 g pitted dates
Other version of the crust
/I didn’t try this one but I am sure that it will be delicious. If you try it, share with me in the comments how it tastes 🙂 /
200 g shredded coconut
100 g pitted dates
If you want, add some walnuts
If it becomes very thick, add water or baked pumpkin. Process all ingredients in a food processor with S blade while it get sticky.
For the cream
500 g baked pumpkin (or baked apples)
30 g chia seeds (or 10-15 gelatin)
(If you want, add dates, but my pumpkin was sweet and I didn’t added)
Add cinnamon how much you like
Add ginger if you like, I added 1 cm fresh root
Bake the pumpkin seed just for some minutes, you can use raw seed, but I like it more baked. After the pumpkin seed cools for a little (you can wait more, but I didn’t), process the seed and dates together. Process them while it sticks to the edges of the pot.
Put it in the springform pan, mine is 19 cm (7.5 inches), but you can use and a bigger pan.
Press the crust to the bottom of the pan. Press it really well 🙂
Prepare the cream in the blender. This is the slowest part of the preparation, but it depends on your blender. Put the pumpkin and the spices and blend until completely smooth. Several times I stopped the blender to wipe up the jug. In the end add the chia seeds and I mix it with hand. Quickly spill the cream over the crust.
The idea is the chia seeds to chill the pumpkin. And it’s good to start cooling in the springform pan not in the blender. But it’s good to be in the blender for 1-2 minutes.
(If you use gelatin: add the pumpkin in the end. There is no need to melt the gelatin in advance. It will cool in the spingform pan).
Flatten the cream with a spoon. Try to flatten it good, no holes and air in the mixture. Flatten it and put it in the fridge for 2 hours.
I was surprised how well the cream cooled, because I didn’t know if I put the right amount of chia seeds. It’s exactly the right! You can cut perfect pieces!
The taste is great. The pumpkin seed definitely has to be baked. The cinnamon and ginger are great for the pumpkin, but add them only if you want. You can add cocoa powder or carob. You can also add raisins in the cream. Except they are sweet, they add slightly sour taste.
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