Best 3 Vegan Pumpkin Walnut Cake Thermomix Version Recipes

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Calling all Thermomix and vegan baking enthusiasts! If you're looking for a delectable and wholesome recipe to tantalize your taste buds, then you're in for a treat. Pumpkin and walnut come together in perfect harmony, creating a moist and tender cake that is not only delicious but also packed with nutrients. Its vibrant orange hue and nutty flavor is sure to captivate both vegans and non-vegans alike, making it the perfect centerpiece for special occasions or simply as a delightful snack.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN-WALNUT CAKE



Pumpkin-Walnut Cake image

Every spring, Annabelle Lenderick of La Tercera Farm in Marin County sows seeds for a particular kind of pumpkin specifically for this cake of ours. Throughout the summer, it delights me to think about my pumpkins, called Galeux d'Eysines, growing in their special plot of land in Bolinas, at the very tip of the San Andreas fault. This variety of pumpkin is not known for the beauty of its outer skin, which is covered in warts and bumps. Indeed, the first year Annabelle grew the Galeux, at the end of the market she had plenty leftover that did not sell. I took them back to the bakery and discovered just how gorgeous this pumpkin is for baking. The flavor is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as a brick. You can make a puree from any variety of small sugar pumpkins or use canned pumpkin; stir in 1/4 cup water to loosen the puree. This cake can also be made in two 8-by-4-inch loaf pans. It is delicious glazed with chocolate ganache.

Provided by Food Network

Yield Makes one 10-inch bundt cake

Number Of Ingredients 12

1 3/4 cups (9 ounces) all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon kosher salt
4 large eggs
1 2/3 cups (12 ounces) sugar
1 cup vegetable oil
1 3/4 cups homemade pumpkin puree or one 14-ounce can pure solid-pack pumpkin mixed with 1/4 cup water
1 cup (3 1/2 ounces) small walnut pieces, toasted
1/4 cup chocolate ganache (optional)

Steps:

  • Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
  • Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.

PUMPKIN WALNUT CAKE



Pumpkin Walnut Cake image

Pumpkin pie cake with butter and walnut topping.

Provided by LUPE KEMP

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 18

Number Of Ingredients 11

1 (15 ounce) can canned pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon salt
1 (18.25 ounce) package yellow cake mix
2 cups chopped walnuts
⅞ cup margarine, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
  • Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g

VEGAN PUMPKIN WALNUT CAKE - THERMOMIX VERSION



Vegan Pumpkin Walnut Cake - Thermomix Version image

Make and share this Vegan Pumpkin Walnut Cake - Thermomix Version recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

100 g vegan butter, I use food.com Banana Vegan Butter
200 g brown sugar
120 g white sugar
vegan egg replacer powder for 2 egg
100 g soymilk
1 teaspoon vanilla extract
200 g pumpkin puree, I used fresh but canned is OK
250 g flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon mace
50 g walnuts, coarsely chopped

Steps:

  • Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
  • Mix butter and sugars 10 seconds/speed 4 - or until combined.
  • Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
  • Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
  • Add the walnuts and stir in by hand - the Tmix will pulverize them!
  • Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.

Tips:

  • For a gluten-free version, use gluten-free flour.
  • If you don't have a Thermomix, you can make this cake in a regular oven. Preheat oven to 350°F (175°C) and bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  • To make the cake ahead of time, bake it and let it cool completely. Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
  • When you're ready to serve the cake, let it come to room temperature for about 30 minutes. Then, frost it with your favorite frosting and enjoy!

Conclusion:

This vegan pumpkin walnut cake is a delicious and moist cake that is perfect for any occasion. It's easy to make and can be made ahead of time, making it a great option for busy people. The cake is also gluten-free and can be made with a variety of different flours, making it a great option for people with dietary restrictions.

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