Vegan Pumpkin Loaf Cake
Ingredients
Dry ingredients
- 2 cups Plain Flour
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- Pinch of Salt
Wet ingredients
- 1 cup Pumpkin Puree
- 1/3 cup Cane Sugar or muscovado sugar
- 1/2 cup Vegetable Oil or olive oil
- 1/3 cup Soya Milk
- 2 tbsp Apple Cider Vinegar
And 6 pieces of dark chocolate, a handful of fresh or dried cranberries.
Instructions
- To make pumpkin puree cut the medium pumpkin in half and clean out all of the seeds. Cut the pumpkin into smaller pieces and place them on to baking tray laid out with parchment paper. Bake in the oven at 200C until soft. Once ready let it cool down. Remove the skin and blend with a hand blender until smooth. Store the leftover puree in the fridge for 2-4 days or in the freezer for up to one year.
- Preheat oven to 180C. In a big bowl mix well all the dry ingredients using a whisk. Blend the wet ingredients together in a tall jug of a blender until a smooth, velvety paste.
- Place the mixed paste into a bowl with dry ingredients and mix well together using a spoon or spatula. You don’t need to mix for too long. By the end, add chopped dark chocolate and cranberries, mix until they are spread evenly. Pour the ready cake mix into a loaf tin laid out with parchment paper. Make sure all the edges are covered with paper.
- Place the baking tin in the oven and bake for 40 to 50 min until the cake gets a nice golden colour and the wooden stick will come out dry. Let the loaf cool down a bit before sliding it out of the tin.