Vegan Pumpkin loaf cake //Vegan

Pumpkin Loaf cake from "Kahaila"

When I was touring around London's bakeries, I went to a café called "Kahaila" on Brick Lane. There, I ate an amazing vegan pumpkin loaf cake and I made it my goal to recreate it.

I did make it and here it is.

The cake that I ate in the café had a lot of flavours going on, I could taste cinnamon, nutmeg, cardamom and of course pumpkin.

In my recipe, I am adding cloves and ginger.

This cake has such a comforting taste with the warmth of the spices and the subtle taste of pumpkin. This cake is very dense, but I really like it that way and that is also due to the fact that it's vegan.

Pumpkin purée is very used in American baking, most known to be used in the classic "pumpkin pie". Make sure to not mix up pumpkin purée or canned pumpkin for pumpkin pie filling. In pumpkin pie filling, there is added sugar, spices and preservatives.

To make cakes vegan, usually you replace the butter for vegan oils (coconut, vegetable) and the eggs are replaced with mashed-up fruits or fruit purées so in this case, I am using applesauce and of course, the pumkin purée.

Ingredients:

• 1 can of pumpkin purée

• 200 self-raising flour

• 1 teaspoon of vanilla extract

• 1 teaspoon of baking powder

• 1 teaspoon of baking soda

• 1 teaspoon of cinnamon

• 1/2 teaspoon of mixed spice

• 1/4 of a teaspoon of ground cardamom

• 1/4 teaspoon of cloves

• 1/4 teaspoon ginger

• 60 grams of applesauce

• 170 grams of caster sugar

• 1/3 cup coconut oil, melted

• 200 ml water or vegan milk of choice

• Pumpkin seeds

Instruction:

1. Pre-heat your oven to 180°C.

2. Butter a loaf tin and then dust in flour.

3. Mix all your dry ingredients in a medium sized bowl: combine the self-raising flour + caster sugar + cinnamon + cloves + ginger + allspice + cardamom + baking powder + baking soda.

4. In a food processor, blitz your pumpkin purée + applesauce + water/vegan milk in a food processor to make the pumpkin purée less thick.

5. Add in the melted coconut oil + vanilla and mix blitz until combined.

6. Finally, add in the dry ingredients and blitz one last time until completely smooth mixture forms.

7. Spoon all of your ingredients into your prepared loaf tin and add on the top some pumpkin seeds.

8. Place your loaf tin into the pre-heated oven and bake for 45-55 minutes, until a skewer comes out clean when it has been poked inside.

9. Leave to cool in the loaf tin.

10. Once cooled, take out of the tin and serve + enjoy.

Yes, it's lots of ingredients but with the food processor, it goes very quickly.