Soft Pumpkin Cake

Free

Difficulty: Low
Time: 15 minutes (plus baking time about 45 min)
Quantity: 16 people (Bundt Pudding Pan Ø25×11 cm)
Type: Baked Cakes
Dietary requirements: Nut-free Cream-free Vegan

Ingredients

350 g Delica pumpkin purée

180 g plant-based milk

150 g seed oil

220 g cane sugar (Demerara)

5 g salt

10 g apple cider vinegar

265 g all-purpose flour

70 g potato starch

8 g baking powder

6 g baking soda

icing sugar for decoration

This pumpkin cake is the softest cake ever, very tender, it melts in the mouth. Thanks to the use of two different leavening agents we can achieve this phenomenal result. You can use a ready-made pumpkin purée or make it at home, very simply, following this recipe: click here. If desired you can add flavors such as cinnamon or ginger.

Method

Preheat the oven to 170˚C static. Prepare the pan by greasing with plant-based spray butter, or using margarine, and then a dusting of flour.

Weigh all the ingredients, milk and oil together, flour, starch and leavening agents can be weighed together.

In a large bowl weigh the pumpkin purée, add the milk and oil and whisk to combine these 3 ingredients well and obtain a smooth, unified mixture. Add the sugar and salt and whisk for a couple of minutes.

Add the vinegar. Then sift the flour, starch, and the two leavening agents.

Mix well with a spatula until you obtain a smooth, lump-free batter. Pour the batter into the pan and bake at 170˚C static for 30 minutes, then lower to 160˚C and bake for another 15 minutes.

Check the cooking with a skewer, insert it into the center of the cake, if it comes out dry the cake is done. Remove from the oven, let cool for 1 h at room temperature. Then remove the cake from the pan, place a plate over the cake, turn everything upside down, lift the pan.

Decorate with icing sugar. The cake is ready to be sliced and served.

Storage

Store in the fridge for 3-4 days. Alternatively cut the whole cake into slices, store in a container with parchment paper between slices and freeze for 1 month. Then thaw in the fridge or for a few seconds in the microwave.

Tips

The mold used is the Bundt Pudding Pan Ø25x11 cm. You can use whichever sugar you prefer, so also granulated sugar, coconut sugar; if you use muscovado sugar the cake will be darker, denser and moister. Apple cider vinegar is important to properly activate the sodium bicarbonate and obtain a super soft cake. The mix of the two leavening agents allows you to achieve this very fluffy result. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products