Simple, moist, pumpkin pie with buttercream and walnuts? Not for vegan calorie counters, but for those who want a nutty, spicy cake with lots of flavor. This brilliant piece is fluffy, not too sweet (except for the buttercream) and crunchy, thanks to the walnuts. A simple cake for all occasions.
Preheat oven to 180 degrees and line two 20cm diameter springform pans with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE LAYERS Pour almond milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
120 ml Almond milk or another vegetable milk, 15 ml Apple cider vinegar, 1 ½ tbspn Baking soda
Add oil, pumpkin puree, flour, almond flour, baking powder, raw cane sugar, bourbon vanilla, pumpkin spice, a pinch of nutmeg and salt. Stir with a spatula or whisk (alternatively food processor) until a uniform dough is formed.
30 ml Frying and baking oil alternatively another high-heat oil or margarine, 85 g Pumpkin puree bought or homemade, 112 g fine spelt flour, 12 g Almond flour or 1 tablespoon more spelt flour or gluten-free flour blend, 1 tbspn Baking powder, 25 g Raw cane sugar, ½ tbspn Bourbon vanilla, 1 tbspn Pumpkin spice, A pinch of nutmeg, A pinch of sea salt
Pour in equal parts into the two springform pans and bake in the oven for 30 minutes. At the end of the baking time, use a wooden stick to check if the bottoms are done. If the wooden stick comes out "clean", the bottoms are ready. Remove from oven and let cool completely.
For the VEGAN BUTTERCREAM place all ingredients in a high speed blender or hand mixer and blend to a fine cream.
56 g Margarine, 15 ml Oat milk or another vegetable milk, Optional: ½ tsp cinnamon, 225 g Powdered sugar
Take one of the two cake layers and straighten the surface a bit (baking often creates such a small "hill" in the middle).
Spread with 2-3 tablespoons of vegan buttercream and sprinkle with walnuts if desired.
Place the second cake layer on top and spread the entire cake with the remaining vegan buttercream. Decorate with walnuts if desired.
Walnut kernels at will for filling and decoration
TIP: Leave the cake in the refrigerator for a few hours or preferably overnight. This makes it even a tad more delicious.
Portion, arrange on plates and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. Best fresh.
* If you do not have pumpkin spice in the house, then you can easily mix your own: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, 1/8 tsp cloves.