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 flour180 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, cold20 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.
