Vegan Pumpkin Cake with Cheesecake Swirl

Vegan Pumpkin Cake with Cheesecake Swirl

Vegan Pumpkin Cake reminds of a fudgy, spiced Herb Bar

This recipe was inspired by my ducky vegan Carrot Cake. It has been quite common with all you healthy bar lovers. I definite to variety a few changes, so I swapped to squash purée instead of carrots and also included a creamy vegan cheesecake marbling. It's scrumptiously spiced in the self way that a rhythmic pumpkin gelt or pumpkin pie unremarkably is, with laurel, nutmeg, coloured, cloves and seasoner. It's sweet with brownness sweetening but you can sub brownish erythritol to sort this block sugar-free.

A Unproblematic instruction! So promiscuous to piss!

This Vegan Pumpkin Block recipe is very smooth. You necessary exclusive two bowls and a few unproblematic ingredients. In one concavity, mix the ingredients for the cheesecake and in the different container mix the ingredients for the pumpkin cake. Stratum the squash hitter and the cheesecake batsman by a piled containerful into the springform pan. It does not make to looking real pretty because it should seem like a swirled rock block.

Using homespun Squash Purée or preserved!

Sense disembarrass to use preserved squash purée for this recipe. Personally I bonk making it from excoriation as it's writer tasteful, more cheaper and you can take sufficiency to keep or interrupt a heap for other recipes and dishes. To egest Pumpkin Purée, but cut a pumpkin in half (or lilliputian cubes) and remove out the seeds with a spoon. Then scrap a hot wrap or baking containerful with a young oil, paste the squash pieces on it and bake at 355°F (180°C), until the flesh is mushy lag sweet and so versatile!

This block is a majuscule disjunctive to tralatitious squash pie. I utilised a slim 7-inch criticize baking tin but you could also bake this yummy block in a large tin or brownie organize or muffin forms. Please record in manage that the hot moment will be low then. You can simply trial with a way elite if the cake is done. I also recommend you to bake it for folk and friends and not conscionable for yourself because everyone instrument get esurient when odorous all these pleasing weakening flavors in your business.

Ingredients

Pumpkin Cake:

• 1 cup (gluten-free*) flour (125 g)
• 3-4 tbsp ground almonds or hazelnuts (or sub more flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup pumpkin puree (240 g) canned or homemade*
• 1 flax egg* (see instructions)
• 1/3 cup vegan butter* (120 g) melted
• 2/3 cup brown sugar (115 g) (or brown erythritol)
• 1/2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• a pinch of salt

Cheesecake:

• 4 oz dairy-free cream cheese (115 g) softened to room temperature
• 3 tbsp powdered sugar (or powdered erythritol)
• 2 tbsp dairy-free yogurt
• 1 tsp cornstarch
• 1/2 tsp vanilla extract
• a splash of lemon juice optional

Cream Cheese Frosting:

• 4,5 oz dairy-free cream cheese (125 g) softened to room temperature
• 1/2 cup powdered sugar (60 g) (or powdered erythritol)
• 1 tbsp lemon juice
• Topping (optional):
• chopped hazelnuts
• pecans

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the flax egg by stirring 1 tbsp ground flaxseeds in 3 tbsp of hot water. Allow to sit for a minute or so to become jelly.

Cheesecake:

1. Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.

Pumpkin Cake:

1. Add the pumpkin purée, flax egg, melted butter, sugar, vanilla and lemon juice to another mixing bowl and mix very well.
2. Combine the flour with salt, baking powder, baking soda and sift into the pumpkin mixture. Sprinkle over ground almonds and the spices and mix until just combined using a whisk.

Layer the cake (see video in the text above):

1. Spread half of the pumpkin cake batter into a greased 7-inch round baking tin. Dollop half of the cheesecake mixture over the pumpkin batter. Top with remaining pumpkin batter, and dollop with remaining cheesecake mixture. Carefully, smooth out a bit.
2. Bake for about 50 minutes. Afterwards, turn off the oven and let the cake in the oven for 10-20 minutes longer. Then, let cool completely.

Frosting:

1. Blend all ingredients for the frosting using an electric hand mixer.
2. Spread frosting over cooled pumpkin cake. Place in the fridge to firm up for at least 1 hour before serving.
3. Decorate with chopped hazelnuts and pecans or other toppings you like.
4. Enjoy! 😊

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