Put the kettle on! A slice of this delicious autumnal bake is packed with the wholesome flavours of fall.Check the recipe notes for a simple vegan cream cheese frosting recipe and an easy method for preparing homemade pumpkin puree.
Course Dessert, Party, pudding, Supper
Prep Time 1hr
Cook Time 50mins
Total Time 1hr50mins
Cake or loaf pan, capacity 1 kg/ 2 Ib (pound)/ 1.06 US quarts pan
Greaseproof paper/parchment for lining baking pan
Saucepan, for stewing dried fruit
100gramsvegan margarineI use dairy-free Flora or Vitalite
225gramssoft-brown sugaror replace with granulated, caster, or demerara sugar, etc
160mlplant-based milksuch as oat or soya
450gramsdried fruit mixany combination of dried fruit or use ready-prepared dried fruit mix. I like to add at least 100g chopped dates to the mix.
130gramspumpkin pureecheck recipe notes for a simple homemade method, or use shop-bought. Or replace with homemade or shop-bought apple sauce.
1tspcinnamonthe spices here can be replaced with 2 ½ tsp of pumpkin spice mix
Stew the dried fruit (this can be done several hours in advance to save time)
Add the dried fruit, vegan margarine, sugar, and plant milk to a saucepan.
Mix and bring to a simmer over a medium heat. Stew gently for 10 minutes, stir occasionally.
Decant the stewed fruit into a bowl so that it can cool quicker. If preparing the dried fruit a few hours in advance, simply leave in the pan to cool.
Once cool mix the pumpkin puree through the dried fruit.
Preheat the oven to 150 Fan/ 170 Celsius/ 325 Fahrenheit/ Gas 3.
Prepare a loaf or baking pan by lining with greaseproof paper or similar.
Sieve the self-raising flour into a bowl. Add the spices. Mix thoroughly.
Next add the dried fruit mix to the flour and stir until all combined.
Scoop the cake mix into the loaf pan. Level the surface.
Bake on the middle shelf for 50-60 minutes. Check after 50 minutes. Cake is ready when golden, the sides are coming away from pan, and a skewer comes out clean.
My cake was ready after 50 minutes in a fan oven which tends to cook quicker than other types of ovens, so your cake may require a few more minutes.
Leave to cool in the pan for 30 minutes before carefully removing and allowing to cool completely on a wire rack or chopping board.
Once cool a vegan cream cheese frosting can be added along with a sprinkle of crushed walnuts or pecans. A simple method is included within the recipe notes.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Vegan pumpkin spice cake can be stored in an airtight container for up to 7 days, likely longer if well wrapped. Wrap in a layer of parchment/baking paper and a second layer of kitchen foil.
To refresh staler but perfectly fine slices of cake, heat in a warm oven for a few minutes or on a dry non-stick pan or a panini hotplate, etc.
Pumpkin spice fruit cake can be frozen as a whole cake or as individual slices. Wrap the cake or individual slices well and store in a freezer bag for up to 4 months. Defrost, with the wrappings removed, on a chopping board until the cake is at room temperature.
Pumpkin puree can be either homemade or shop bought. Or 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 way 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 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 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.