As soon as fall hits, the internet is filled with pumpkin recipes: traditional, modern, sweet, savory, and so much more. It was hard for me to remain indifferent to this abundance 🙂
So I was inspired by Bruno Alboze’s pumpkin cake and made a festive cake that warms body and soul and makes a perfect dessert.
The cake is without the traditional crust, based on pumpkin puree, rich in warming spices such as pumpkin spice, cardamom, and anise, with a glaze consisting of dark chocolate, spices, and roasted pumpkin seeds.
And there’s also a bonus: transfer the rest of the chocolate glaze to a praline mold 🙂
Enjoy, and let me know how it turned out 😋❣
RECIPE
Vegan Pumpkin Cake With Chocolate Glazing And Toasted Pumpkin SeedsWinter holiday cake without a crust, rich in warming spices, coated with a spiced chocolate glaze and roasted pumpkin seeds. Ready-made pumpkin puree makes it easy to make.
Servings
EQUIPMENT
8.3-Inch baking pan
Ingredients
About eight servings
Dry Ingredients
- 2 cups white spelt flour or all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin spice
- ¼ tsp ground cardamom
- ⅛ tsp ground anise
Wet Ingredients
- ½ cup cane sugar
- ½ cup coconut sugar
- ⅔ cup olive or canola oil
- 2 Tablespoon almond butter or tahini
- 425 gram pumpkin puree Use a can
- 1 cup water or plant-based milk
- ¼ tsp Orange peel extract or ¼ teaspoon of orange zest
Syrup
- ½ cup water
- 2 Tablespoon maple syrup
- 2 star anise
- 1 tsp pure vanilla extract
- ¼ tsp Orange peel extract or a quarter teaspoon of orange zest
Chocolate Glaze
- 200 gram vegan dark chocolate
- 50 gram olive oil or coconut oil
- ⅛ tsp pumpkin spice
- pinch ground anise
- pinch ground cardamom
- ¼ tsp Orange extract optional
- ½ cup Peeled and roasted pumpkin seeds* Roasting instructions in the notes
Decoration
- Candied orange peels
- 2-3 Tablespoon Roasted pumpkin seeds, save from what you made for the chocolate glaze.
Instructions
- Prepare the cake a day in advance.
- Grease well and flour a 20-21cm (8.3-inch) springform pan; cut a circle of baking paper the same size as the pan, place it on the bottom, and grease it.
- Preheat oven to 170 degrees Celsius – 338º F
- Sift the flour into a bowl, add baking powder, baking soda, salt, cinnamon, pumpkin spice, ground cardamom, and ground anise, and mix well.
- In a separate bowl, put sugar, oil, almond butter, or tahini and mix well; add pumpkin puree, water or milk, vanilla, and orange extract and mix well.
- Add the flour mixture and mix well until combined.
- Pour the batter into the greased and floured pan and bake in the center of the oven for 50-60 minutes until a wooden skewer or knife inserted into the center of the cake comes out clean. If the cake browns too quickly in the oven, cover it with baking paper. In the meantime, you can make the syrup.
- Remove the cake from the oven, place on a wire rack and cool for 30 minutes.
Syrup
- Put water, maple syrup, and anise stars in a small saucepan, bring to a boil, remove from heat, and cool to room temperature. Remove the anise stars, add vanilla and orange peel extract, and mix well.
- Using a wooden skewer, prick the cake to absorb the syrup better, and brush the cake with the syrup until the top is soaked and slightly wet. Do not use all the syrup*. Allow the cake to cool to room temperature, preferably overnight.
Chocolate Glaze
- Melt chocolate and coconut oil in the microwave and mix well; add pumpkin spice, ground anise, cardamom, and orange extract and mix well; save 2-3 tablespoons of roasted pumpkin seeds for decoration, add the rest to the chocolate glaze and mix.
- Line a baking tray with plastic wrap, and place a grid over the pan (use the oven grid).
- Release the spring of the cake, turn the cake over on the wire rack, remove the baking paper, and turn the cake over again so that the face of the cake is facing up.
- Pour the chocolate glaze into the center of the cake and spread it on the sides with a metal spatula. Allow the glaze to cool for about ten minutes at room temperature*.
- Decorate the cake with the toasted pumpkin seeds and candied orange peels.
- Put the cake in the fridge to let the chocolate glaze set.
- The cake keeps in the fridge for several days.
For Serving
- Take the cake out of the fridge about half an hour before serving. The cake tastes better at room temperature.
- Dip a knife in hot water before slicing the cake.
Notes
- You can add the remaining syrup to hot drinks, such as tea, infusions, etc.
- You can transfer the chocolate glaze accumulated in the tray to a praline mold, place it in the refrigerator to set it, transfer it to a sealed box, and keep it in the fridge.
- How to toast pumpkin seeds: heat a pan on high heat, transfer the pumpkin seeds to the pan, and mix with a wooden spoon until they pop. Remove from the heat and continue to stir for a few more seconds.
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