There is nothing richer as the smell of a delicious vegan pumpkin cake and this is that this time, in recipegratis.net we put at your disposal the recipe of the vegan pumpkin dessert that will delight everyone at home. As the name implies, this pumpkin cake without egg or milk does not carry any ingredient of animal origin and is suitable for vegans. In addition, this vegan cake is very typical both in the US and in Latin America to celebrate Halloween holidays and Thanksgiving, so you can miss it!
| 🚻 6 Diners | 🕘 1h 30m | 🍵 Post | 🤯 Diverse |
| Ingredients to make vegan pumpkin dessert – vegan cake: |
| For the dough :: 1½ cups of wheat flour or spelled ½ teaspoon of powdered yeast ½ cup of vegetable margarine ½ teaspoon of salt 100 milliliters of soy milk or other vegetable vegetable vegetable | For the filling :: 1 kilogram of pumpkin ½ cup of brown sugar (90 grams) 1 branch of cinnamon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make vegan pumpkin dessert – vegan cake:
1. To start preparing this vegan pumpkin dessert is to peel the pumpkin, wash and cut it into small pieces.
2. Next, we place the pumpkin cut into a pot with water to cover along with the brown sugar and the cinnamon branch and raise the fire to boil.
3. Once it starts boiling, we lower the pot over medium heat and let the filling of the vegan pumpkin cake cook for approximately one hour, watching occasionally in time in case all the water has been consumed and throwing a little more if required.
4. This will come a point that the pumpkin will have completely undone and we will have a kind of mash, although if that time the vegetable has not been undone we can crush it removing the cinnamon branch.
5. Once the pumpkin puree was done, we let the water consume completely so that we are very thick and remove the cinnamon branch again. Then we let it cool.
6. Meanwhile, we prepare the dough of the pumpkin cake without egg: for this in a bowl we mix the flour, yeast and salt, and then add the margarine and vegetable milk. We knead well until we have a homogeneous mass (it is not necessary to work it a lot).
7. Next, we sprinkle some flour on the work table and with the help of a roller we stretch the mass of the easy vegan cake. Keep in mind that it has to be a bit thick so that it does not break because the filling is rather wet, and we have to cover the base and edges of the mold that we are using for the cabalaza cake
8. Then we force the mold first with a little margarine and then with flour (if the container is not non-stick), and we place above well attached to the edges the dough of the vegan pumpkin cake.
9. Then we pour the filling above and with the preheated oven at 180º C we put the vegan pumpkin dessert about 45 minutes to cook well. If possible, place it about 20 minutes just down and another 25 minutes above and down to do.
10. Once baked, let the vegan pumpkin cake cool and you can consume it whenever you want. We recommend that you accompany her with vegan vegetable cream or with a vegan ice cream.
