This is an amazing pumpkin loaf cake with light spelt flour, fresh pumpkin purée, cashew cream and walnuts. It’s wholesome, moist and spiced with cinnamon, cloves and nutmeg!

Pumpkin Walnut Loaf [Vegan]

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Cooking Time

55

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Ingredients

Dry ingredients:

  • 2 cups light spelt flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinammon
  • One pinch of sea salt
  • 1 cup walnuts, coarsely chopped

Wet ingredients:

  • 1 cup pure pumpkin purée, canned or homemade*
  • 4 to 8 tablespoons granulated raw sugar cane (N.B: This loaf is intentionally not sweet. If you prefer sweeter, then add more sugar).
  • 3/4 cup cashew cream
  • 1/4 cup grape seed oil -or- canola oil -or- light vegetable oil
  • 4 tablespoons pure apple sauce (no sugar added)

Cream for topping:

  • 1 1/4 cups cashew cream
  • 1 to 2 medjool dates, pitted
  • 1 tablespoons lemon juice
  • A pinch of pure vanilla powder/extract
  • Some water
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Preparation

Cashew cream:

  1. In a bowl, cover the raw cashews with tepid water and put a lid on the bowl. Allow to soak overnight. If you use boiling water, they only need to soak for 2 hours. Strain the water and put the soft cashews in a high-speed blender and add the 1 1/2 cups tepid water. Whizz for 3 minutes whilst gradually increasing the speed to high until creamy-smooth.
  2. For a 3-minute soak: Put the raw cashews in a microwave-proof bowl and cover them with tepid water. Put a lid on and microwave on high heat for 3 minutes. When done, transfer the hot cashews into a strainer and drain all of the hot water. Rinse the cashews under cold running water to cool them. Transfer the soft cashews to a blender and add the 1 1/2 cups tepid water and proceed as above to blend.

Loaf cake:

  1. Preheat oven to 350°F. Grease and flour one loaf pan (10 x 3-inch).
  2. In a big bowl, sift the flour and add the baking powder, baking soda, spices, salt and walnuts. Mix and set aside.
  3. In a medium-size bowl, hand whisk the pumpkin purée with the granulated sugar cane. Whisk until the sugar dissolves. Add the cashew cream and whisk until well blended. Add the oil and whisk. Add the apple sauce and whisk until all is well blended.
  4. Pour the wet ingredients into the big bowl with the dry ingredients. Whisk until the batter is well blended. Pour into the prepared loaf pan and spread evenly.
  5. Bake in pre-heated oven on middle rack for a total of 50 to 55 minutes.
  6. Half way through baking time (at 25 minutes or so), with aluminum foil, make a tent that loosely covers the loaf and bake until it reaches the 50-55 minutes total baking time.

Cream:

  1. On stovetop, heat up the first 4 ingredients in a small pot (put 2 dates if you prefer a sweeter taste or more lemon if you prefer a tangy taste). Bring to a gentle boil and reduce heat to low. With wooden spoon, stir and bang the dates until they dissolve and small specks remain. Add some water and/or extra lemon juice so that the cream isn’t overly thick. Transfer into a sauce serving pot and pour on top of cake portion.
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