pumpkin cake with date caramel

This recipe makes a really moist and spongey cake it came out so well. The pumpkin can be exchanged for butternut it comes out relatively the same. The flax egg can be replaced with 2 TBS applesauce or egg replacer. You can leave out the date caramel if you cant find mejool dates, or you can try it with dried dates, but you need to soak them in boiling water for like half an hour before you continue with the steps.

What you’ll need:

300 g                     pumpkin or butter nut

320 g                     plant milk of your choice (I used almond)

1 TBS                     apple cider vinegar

470 g                     cake flour

250 g                     white sugar

1 TBS                     mixed spice

1 tsp                      cinnamon

½ tsp                     salt

1 tsp                      bicarbonate of soda

2 tsp                      baking powder

1                             flax egg

2 TBS                     vanilla essence

For date caramel:

± 12                        mejool dates

2 TBS                     plant milk of your choice

1 tsp                      vanilla essence

For Icing:

230 g                     vegan butter or margarine

About 4 cups      icing sugar

½ tsp                     cinnamon

1 tsp                      vanilla essence

2-3 tsp                  plant milk           

How to do it:

  1. Preheat your oven to 180°C and spray and line two cake tins.
  2. Peel and chop the pumpkin into smallish chunks. Boil until tender (about 15 minutes), drain and puree in a food processer or using an immersion blender. When smooth, set aside to cool.
  3. In a jug or bowl mix the plant milk and vinegar, set aside to curdle.
  4. Sift all the dry ingredients together in a large mixing bowl.
  5. Add the puree, flax egg, vanilla and curdled milk, stir together until just incorporated, don’t overmix.
  6. Divide the batter between the cake tins and bake for 35 minutes or until a toothpick stuck in the middle comes out clean. Remove and let cool completely.
  7.  To make the date caramel, add all the ingredients to a food processor and blend until smooth. If it’s too thick you can add a little bit more milk. You want it to be piping consistency. Place in a piping bag and leave in the fridge until your cakes are ready to be iced.
  8. Wrap your cakes in clingfilm and leave in the fridge for about an hour, I find cold cakes are a lot easier to ice.
  9.  While your cakes are cooling you can make your buttercream icing.
  10. In the bowl of a stand mixer with a paddle attachment, add your butter and beat until soft, add the icing sugar one cup at a time.
  11. Add the cinnamon and vanilla and keep beating.
  12. If the icing is too thick, add a little of the milk at a time to get the consistency you like.
  13. Sandwich the cakes with a good spoon of the buttercream and a swirl of the date caramel.
  14. Finish off icing your cake as you like topping with a bit more of the caramel and a sprinkle of toasted pumpkin seeds

As always, thanks so much for reading! If you try this recipe out drop me a message and let me know how it turned out, or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Also don’t be afraid to like and subscribe! ❤

If you’d like to try some of my other sweet treats, how about:

Love and health to all of you,



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