VEGAN PUMPKIN SHEET CAKE WITH COCONUT FROSTING

Sometimes you want a simple sheet cake, simply dusted with icing sugar, a sweet little treat to go along with your coffee, and sometimes you want a rich cake, with coconut fudge frosting, and additional caramel peaches on top. All about balance, of course.

The reason why I love this type of cake is that it is effortless, despite its numerous layers and an impressive filling-to-cake ratio. By now, it is quite known that I believe in an equal cake and filling distribution, so this little cake was no different.

And honestly, one can never go wrong with rich and earthy pumpkin, aromatic coconut, and delightfully sweet peaches or even nectarines. One of the best combinations autumn can offer.

It is truly best enjoyed with strong coffee, but if you choose a glass of good homemade liqueur, I would absolutely understand you. Serve at room temperature, in good company, and enjoy!

Ingredients

For the pumpkin sheet cake

200 grams plain flour
180 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons apple cider vinegar
50 millilitres neutral oil
1 heaping teaspoon vanilla bean paste
120 grams pumpkin purée
120 millilitres carbonated water
20 millilitres dark rum

For the coconut cream filling

250 millilitres soy milk, cold
20 grams cornflour
60 grams granulated sugar
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 heaping teaspoon vanilla bean paste
50 grams desiccated coconut

For the caramelised peach topping

250 grams peaches, sliced (alternatively, nectarines or a combination of two)
60 grams light brown sugar
30 grams vegan block butter

Preparation

Start by making the caramelised peaches. Slice them into thin slices and add them to a large saucepan. Tip in the sugar and place it over medium heat. Let it slowly start to bubble, and cook gently, swirling the pan, for about 15 minutes or so. They should be tender and sticky, but not falling apart. Remove from heat and add in the vegan block butter. Gently mix and stir until combined. Set aside to cool.

Next, make the custard base for the filling, as it needs to be completely cool before proceeding. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar, and whisk very well. Place the pan over medium heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, or until it resembles a glossy custard. Remove from the heat and add in the chopped vegan white chocolate. Gently stir until melted and combined, cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

Next, make the pumpkin cake. Let the oven preheat to 180°C and line a medium cake pan (15x15 cm) with baking parchment, bottom and sides. Sift the flour, baking soda, and salt into a large bowl. Add in the sugar and whisk very well. Add in all of the wet ingredients in no particular order, and whisk gently until just combined. As soon as the batter comes together, pour it into the prepared pan, tap lightly on the counter, and bake immediately, at 180°C, for about 40 minutes. Check it early on, so it stays soft and moist. Remove from the oven and let it cool completely in the cake pan.

Once the custard is almost at room temperature, transfer it to a large bowl, and briefly whip with an electric mixer until smooth and creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Add in the desiccated coconut and blend very well. Set aside.

To assemble, place the cooled cake onto the serving platter, spread the frosting as neatly as you like, and top with the peaches. Alternatively, leave the cake in the pan, top with the frosting, and then with the peaches. Either way, serve it very well chilled, making sure to reserve any peach syrup to drizzle over individual slices. Yields 16 rich servings.

VEGAN CHOCOLATE TRUFFLE PUMPKIN DOUGHNUTS

My love for doughnuts and everything doughnut-shaped has been going on for over 35 years, and there is no end in sight. And for a good reason, as well.

The first doughnut I met was deep-fried and abundantly rolled in granulated sugar. Whether it was filled with plum jam or not, I cannot tell you, but the warmth of the wood stove, the crunch of the sugar, and the general atmosphere of safety and care are something I could write volumes about.

Because, you see, there was something special in those pastries made in decades-old cooking pots, in dough made by hand, with no fancy mixers, and in just being around your grandparents. Seeing your grandfather await doughnuts equally eagerly as you did.

Those days are gone, but the love remains.

One final technical piece of advice I can offer is, if your pumpkin purée has a bit more liquid in it, you might have to add just a bit more flour, but you will be the judge of that as you knead the dough. It is important for the dough to be able to hold its shape at least lightly, so the vegan block butter could be incorporated properly.

All that is left is to serve them with your favourite hot beverage and enjoy.

Ingredients

For the soft pumpkin dough

240 grams plain flour
120 grams strong bread flour
120 millilitres warm water
50 grams granulated sugar
20 grams fresh yeast
100 grams roasted pumpkin purée
25 millilitres sunflower oil
10 grams salt
50 grams vegan block butter, cold

For the chocolate truffle filling

200 millilitres plant double cream
80 grams extra dark chocolate (80% cocoa solids)
1 teaspoon vanilla bean paste

Preparation

Start by making the chocolate truffle filling, as it needs to be chilled before whipping. Melt the dark chocolate, vanilla and the plant double cream over low heat or in the microwave, making sure it is smooth and combined. Set it aside until it is cool to the touch, cover and transfer to the refrigerator for at least 2 hours.

For the dough, start by adding sugar to a small saucepan and placing it over medium heat. Let the sugar melt slowly, and without disturbing it too much, let it lightly caramelise, until it gets a lightly amber colour. Once fragrant, very carefully pour the hot water into it. Let the caramel completely dissolve in the water, remove from heat, and let it cool down until lukewarm.

It will caramelise very quickly, so do not walk away, it needs your full attention.

Once lukewarm, crumble in the fresh yeast, and give it about 10 minutes to bubble and activate. As soon as it is ready, add in the pumpkin purée, along with the oil and salt. Whisk very well, and add in both types of flour. Mix vigorously with a wooden spoon until a very soft dough forms. It should not be overly sticky, but if it is, add another tablespoon of plain flour and mix it in well.

Once a dough forms, add in the vegan block butter, and knead it into the dough. It will seem a tad too sticky at first, but be persistent, and the dough will absorb it. Place it into a large bowl, cover with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.

Once the dough is ready, turn the oven on to preheat to 200°C. Transfer the dough to a nicely floured surface and gently knead it. Divide it into 16 equal pieces, and shape each one into a ball. Arrange them on a large baking sheet lined with baking parchment and let them rest and rise for another 30 minutes, while the oven preheats.

Just before baking, mist them generously with cold water, and bake in a nicely preheated oven, at 200°C, for about 10-12 minutes. Watch them carefully so they bake through, but stay as soft as possible. As soon as they are done, remove from the oven, take them off the baking sheet, and mist them with cold water once again. Let them cool.

While they are cooling, move onto the filling. Take out the chilled ganache out of the refrigerator, and start mixing with an electric mixer on medium, for about 30 seconds. It will start resembling softly whipped cream at this point. Turn up the mixer speed to high, and whip until firm peaks form.

Transfer it into a piping bag, and as soon as the doughnuts are cool enough to be comfortably handled, generously fill them with the truffle filling, abundantly dust them with either unsweetened cocoa powder or icing sugar, and serve immediately. Yields 16 medium doughnuts.

MINI VEGAN APPLE PUMPKIN CAKE BARS

When it comes to everyday desserts, truly nothing beats cake bars. At least for me, they are the epitome of the good old sweet treats that we had growing up. As I always say, a bit of nostalgia in every bite.

And these are probably the softest cake bars I have made in a long time. I seldom speak in absolutes, but these are simply that soft and rich.

The cake itself is phenomenally tender thanks to the pumpkin purée and walnuts, and the apple pie filling is just gorgeous on its own.

They also make a very nice picnic item, although we technically are headed for the less forgiving weather. Still, smaller gatherings and time spent with loved ones can definitely be improved even further with a sweet treat of this nature.

I find it best after a day or two, especially if it's kept at room temperature, preferably with a tiny cup of freshly brewed coffee. It is equally delicious served with tea, but you know that coffee has my heart.

Ingredients

For the soft pumpkin walnut cake

160 grams plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
120 grams granulated sugar
75 grams toasted walnuts
40 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste
100 grams pumpkin purée
125 millilitres carbonated water

For the apple pie filling

350 grams sweet cooking apples, peeled and cored
75 grams granulated sugar
15 grams cornflour
30 millilitres cold water
30 grams toasted walnuts, finely ground
ground cinnamon to taste

Preparation

Start by making the filling first, so it has a bit of time to cool down. Combine the diced apples and sugar in a saucepan, and place it over medium high heat. Let it cook, stirring occasionally, for about 10 minutes, until the apples soften to your liking.

In a separate small bowl, whisk together the cold water and cornflour, and add it to the bubbling apples. Cook, mixing and folding constantly, until all the liquid evaporates and the filling becomes sticky, about 2 minutes. Remove from heat, stir in the walnuts and cinnamon, if using, and set aside to cool.

Let the oven preheat to 180°C and line a small rectangular cake pan or a loaf pan (10x20 cm) with baking parchment, bottom and sides.

For the cake bar batter, sift the flour with the baking powder and baking soda, add them to a medium bowl, and add in the sugar and walnuts. Whisk together well. Separately whisk all of the wet ingredients to combine them well, and then add them to the dry ingredients, mixing until just combined.

Pour half of the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 10 minutes, so the surface firms up. After about 10 minutes or so, take the cake out of the oven, add the apple filling gently, and pour the remaining cake batter on top.

Return to the oven and bake for further 30 minutes, for a total of 40 minutes. Make sure you check the cake early on, so it stays soft.

Once baked, remove from the oven and let it cool down completely in the pan. Serve with coffee or tea of your choice. Yields 8 servings.

MINI VEGAN PUMPKIN BUNDT CAKE

Bundt cakes are something I've always wanted to make, but I could never find the right pan for me. Given that I focus on mini vegan cakes, tiny desserts, and smaller treats, large bundt pans, that are widely available here, simply never fit my vision.

However, good things come to those who wait, and I finally managed to track down a tiny bundt pan, taking around 350 grams of batter, just perfect for mini cakes that I love so dearly. So if you love tiny cakes or simply want to try out a recipe by halving it, I wholeheartedly recommend getting a small pan - bundt or not.

And speaking of good cakes, this one is excellent, if I might say so myself. Roasted pumpkin purée, ground cinnamon, and just the tiniest bit of espresso make it simply perfect for the beginning of the cosy season.

I served it in a very simple fashion, with just a bit of icing sugar, but feel free to serve it with melted dark chocolate, some fudge sauce, or perhaps a bit of vegan cream. And as always, with a cup of good coffee.

Ingredients

100 grams plain flour
80 grams coconut sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 heaping teaspoon ground cinnamon
1 teaspoon instant espresso powder
120 grams roasted pumpkin purée
40 millilitres neutral oil
25 millilitres carbonated water
1 teaspoon vanilla bean paste

Preparation

Let the oven preheat to 180°C. Take a medium bowl and sift in the plain flour, baking soda, and baking powder. Add in the sugar, cinnamon, and espresso powder, and mix through very well. Grease and flour a small bundt cake pan or spray it generously with baking spray, to be sure the cake will come out nicely. Set aside.

My tiny bundt pan has an inner diameter of 14 cm and height of 6 cm, so any pan that is around that size or takes around 350 grams of batter will work.

Make a well in the centre of the dry ingredients, and add all of the wet ingredients in no particular order, and whisk until just combined. Any further mixing might result in tunneling or dry cake. Pour the batter into the prepared pan and bake immediately in a preheated oven, at 180°C, for about 30 minutes, or until a toothpick inserted close to the centre comes out clean, so the cake stays soft and fudgy.

Mine took exactly 30 minutes to bake through.

Let the bundt cool in the pan completely and serve with either icing sugar or some melted dark chocolate. Yields 4 large servings or 6 modest ones.

MINI VEGAN PUMPKIN WALNUT BRIOCHE STRUDEL

My love for sweet dough desserts genuinely predates even my love for figs, and that one is on a plane of its own. One of my favourite childhood situations, although I don’t remember it personally, was when I was offered a very large array of sweet and savoury snacks to pick the one I wanted, and I went for a homemade bread roll.

It is the dough that simply spells comfort for me. The texture, the flavour, the aroma that fills the house as it bakes... Some things are simply for forever, as I used to say, and this is one of them.

Needless to say, strudels have a special place in my heart. Both sweet and savoury, don’t get me wrong, I love them both equally; but there is something beautifully comforting in a pumpkin strudel, full of walnuts and cinnamon, lightly dusted with icing sugar, and served with love.

Baking is my love language and that is how I approach the world, as you can tell from almost 900 recipes on this blog. I hope you serve it with freshly brewed coffee or your favourite tea, and enjoy it on a chilly autumn day.

Ingredients

For the rich vegan sweet dough

100 grams pumpkin puree
100 millilitres water
25 millilitres neutral oil
30 grams granulated sugar
2 teaspoon salt
2 teaspoon instant dry yeast
350 grams plain flour
50 grams vegan block butter, lightly softened

For the filling

350 grams applesauce
75 grams granulated sugar
75 grams toasted walnuts, finely ground

Preparation

Start by making the filling. Whisk together the applesauce and sugar, place the saucepan over medium heat, and let it slowly come to a light boil. Once boiling, start whisking or mixing with a spatula, until reduced by half, about 30 minutes or so. It is important to keep stirring constantly so it doesn't burn.

Aim for about 250 grams of the filling or as close as you can get to it. It is better to cook it for longer than to leave it watery, as it will make the dough soggy.

Once reduced, remove from the heat and add in vanilla. Mix and fold well, and then let it cool down completely to room temperature.

For the vegan brioche dough, sift the flour well, and add in the instant dry yeast, sugar, cinnamon, and salt. Whisk well and set aside. Separately whisk together the pumpkin puree, water, and oil, and add it to the flour. This way, the puree will be distributed well throughout the dough.

Mix vigorously with a wooden spoon until a very soft dough forms. It should not be overly sticky, but if it is, add another tablespoon of plain flour and mix it in well. Once a dough forms, let it rest for about 15 minutes, and then add in the vegan block butter, and knead it into the dough. It may seem a tad too sticky at first, but be persistent, and the dough will absorb it. Place it into a large bowl, cover with a kitchen towel and let it rise, at room temperature, for about an hour, or until doubled in size.

Once the dough is ready, transfer it to a nicely floured surface and roll it out into a large rectangle about 5 millimetres thick. Whisk the cooled filling vigorously to loosen it up, and stir in the ground walnuts.

Spread one-third of the filling onto the dough, and fold it into thirds, like folding a letter. Almost as if you were laminating it like croissant dough. Rotate it 90°, roll it out once again, and repeat the folding process once again. Finally, rotate the dough again, roll it out again, spread the remaining filling, and roll it up into a tight roll.

Transfer it to a small loaf pan (10x20 cm) lined with baking parchment, cover with a kitchen towel, and let it rest and rise for another 20-30 minutes. Turn the oven to preheat to 200˚C. As soon as the oven is ready, generously mist the strudel with cold water, and bake it for about 15 minutes at 200˚C, then reduce the heat to 180°C, and bake for further 20 minutes, or until browned nicely and baked through.

Let it cool down to your preference, and serve. Yields 9 rich servings.