Best 2 Vegan Pumpkin Walnut Cake Recipes

When it comes to delightful vegan treats, nothing beats the comforting and delectable flavors of a pumpkin walnut cake. This classic dessert combines the rich, earthy sweetness of pumpkin puree with the crunchy, nutty goodness of walnuts, resulting in a moist, tender crumb that is sure to satisfy your sweet cravings. Whether you're hosting a special occasion or simply looking for a cozy treat to warm up your day, this vegan pumpkin walnut cake is the perfect choice.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

VEGAN PUMPKIN WALNUT CAKE

Vegan Pumpkin Walnut Cake image

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

Provided by SaveACow

Categories Dessert

Time 50m

Yield 1 9 inch cake, 9 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
vegan egg replacer powder for 2 egg
3/4 cup light brown sugar
1/2 cup vegetable oil
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup soymilk
1 teaspoon vanilla
3/4 cup walnuts, chopped coarsely

Steps:

Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
To serve, cut into squares; may frost with vanilla frosting if desired.

Nutrition Facts : Calories 412.5, Fat 18.9, SaturatedFat 2.2, Sodium 279.9, Carbohydrate 58.6, Fiber 1.4, Sugar 35.4, Protein 4.1

Tips:

Proper Measurement: Accurately measuring ingredients is crucial for a successful bake. Use a kitchen scale for precise measurements, especially for flour and sugar.
Fresh Baking Powder and Baking Soda: Ensure your baking powder and baking soda are fresh and active for proper rising. Test them before use: mix 1/4 teaspoon of each with 1/4 cup hot water; a vigorous fizz indicates they're active.
Room Temperature Ingredients: For consistent mixing and even baking, bring your eggs, butter, and milk to room temperature before starting. This helps the ingredients blend smoothly.
Creaming Butter and Sugar: Creaming butter and sugar until light and fluffy is key to creating a smooth, moist cake. Use a stand or hand mixer on medium speed for 2-3 minutes, or until the mixture is pale yellow.
Gradually Add Dry Ingredients: To avoid lumps, gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk. Mix until just combined after each addition.
Do Not Overmix: Overmixing the batter can result in a tough, dense cake. Mix only until the ingredients are well combined and no dry streaks remain.
Proper Baking Temperature: Preheat your oven to the specified temperature before baking. Accurately measuring the oven temperature with an oven thermometer ensures it's at the correct temperature.
Check for Doneness: Insert a toothpick or cake tester into the center of the cake. If it comes out clean, the cake is done. Avoid overbaking, as this can dry out the cake.
Cool Completely Before Frosting: Allow the cake to cool completely before frosting. This helps prevent the frosting from melting and ensures a smooth, even application.

Conclusion:

With careful attention to detail and following these tips, you can create a delicious and moist vegan pumpkin walnut cake that will impress your family and friends. The combination of warm pumpkin spice, crunchy walnuts, and a creamy frosting makes this cake a perfect treat for any occasion. Whether you're a seasoned baker or just starting out, this recipe provides all the necessary steps and techniques to achieve a successful bake. Enjoy the sweet flavors and textures of this delightful vegan pumpkin walnut cake!

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