Vegan Pumpkin Spice Fruit Loaf Cake

Pumpkin spice cake can be stored in a cool, dry area within an airtight container for at least 1 week, possibly longer if well wrapped.

Wrap in a layer of greaseproof paper, and a second layer of kitchen foil.

If a vegan cream cheese topping has been added the cake can be stored in the fridge if preferred and wrapped as suggested above.

Yes. Vegan fruit cake freezes well. Wrap well with freezer-proof paper and a second layer of kitchen foil or within a re-usable freezer bag etc.

Defrost completely before enjoying. Remove the wrappings and leave on a chopping board or similar until the cake is at room temperature.

Whole fruit cakes can be frozen or individual slices can be wrapped separately, for ease of removing one or two slices at a time from the freezer.

Here in the UK pumpkin spice mix is not readily available to purchase as an individual ingredient. Instead we have mixed spice which is commonly used especially during the autumn and festive months.

There is arguably not much difference between the two spice mixes albeit the spices contained with the mixes does tend to differ slightly.

For example mixed spice contains coriander, fennel and often pimento as well as the usual suspects of cinnamon, nutmeg, and ginger.

Whereas pumpkin spice mix has a larger proportion of cinnamon along with possibly ginger, nutmeg, cloves and allspice.

Despite the slight spice differences within the two blends, either one can replace the other if one can not be sourced.

Alternatively in the US apple pie spice mix may also be sourced and this can also be used if its the only thing available. Apple pie spice mix contains many of the same spices as pumpkin pie mix but often with the addition of cardamon.

For an apple pie spice mix this is a link to a Betty Crocker recipe.

For a mixed spice mix this is a link to a BBC good food recipe.

Yes of course. Simply replace with homemade or shop-bought apple sauce.

It is simple to prepare homemade pumpkin puree.

To begin add chopped pumpkin (peeled, deseeded and stringy bits removed) to a saucepan. Pour in a cup or two of water, or enough to come nearly half way up the pumpkin, and simmer until soft. A lid can be added to the pan for speedier cooking. Stir often and ensure the water does not run dry.

Once soft remove the pumpkin with a slotted spoon and blend until smooth using a food processer or hand blender.

Or mash with a potato masher and sieve to remove any lumps. Although this method may require more time to ensure a smooth consistency. However a few small lumps will not make too much difference for the pumpkin spice cake recipe.

A large whole pumpkin can be used to prepare a batch of pumpkin puree to store in the freezer. I freeze in 400g/ 14-15 oz portions, which is about a can size, and then simply defrost to room temperature before using in a recipe. Freeze in freezer-proof containers or freezer bags.

For pumpkin lattes, smoothies, etc., freeze the pumpkin puree in ice cube trays. Once frozen pop out the cubes and place in a freezer bag until required.

Any leftover pumpkin cooking liquid can be added to soups, stews, etc. Or even used to water outdoor plants.

It doesn't make sense to waste leftover pumpkins after Halloween. Not when the pumpkin can be quickly prepared into pumpkin puree, frozen and enjoyed in your favourite autumnal recipes (savoury and sweet).

This vegan pumpkin spiced fruit cake can be enjoyed without frosting but a cream cheese frosting is a special delicious addition.

All that is required is vegan soft cream cheese and icing/powdered sugar.

Mix about 50-60 grams of vegan cream cheese with 150-200 grams of sieved icing sugar and whip (either by hand or with a mixer) until the frosting is thick and smooth.

Add extra icing sugar if the frosting is too thin or a small amount of extra cream cheese if the frosting is too thick to spread easily.

When the cream cheese frosting is at your desired consistency its ready to spread over your cake.

Simply adjust the quantities if a greater amount of cream cheese frosting is preferred. Sprinkle a few crushed or broken walnuts or pecans over the frosting for extra delicious texture and flavours.