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DRY INGREDIENTS:
1 C AP flour
1/3 C oat flour
1/3 C garbanzo bean flour
1/6 C rice flour
1/6 C coconut flour
1/3 C sugar
2 t cinnamon
1/2 t salt
1/2 t nutmeg
1/4 t ground cloves
1/4 t ground ginger
WET INGREDIENTS:
1 flax egg (1 T ground flax + 3 T water)
1 can organic pumpkin
1/3 C organic maple syrup
1/4 C avocado oil
2 T soy milk
1 T molasses
1 t vanilla
ASSEMBLY:
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a medium bowl or 4-cup Pyrex container.
- Mix wet and dry ingredients in the large bowl.
- Grease an 11×7″ glass pan with coconut oil and pour the mixture in the pan.
- Bake at 375 for 30 minutes (start checking at 25 minutes). Adjust the time as needed.
- Cool for 20 minutes before cutting.
- Enjoy this dense pumpkin cake with some Earth Balance on top.
Pumpkin What?
PUMPKIN WHAT?
(VEGAN)
I’m not exactly sure what to call this, because it’s not exactly like pie filling…it’s too dense to be called cake…and it reminds me of something that might be made with eggs in the non-vegan world. The word ‘soufflé came to mind, but this isn’t light and airy like soufflés are supposed to be. Alternative names could be Pumpkin PieCake…or Pumpkin Bars…or…what?
But– names aside, this is definitely TASTY, and it will make your house smell sooo good. I used macadamia nuts for the nut topping, but you could substitute pecans or walnuts or whatever nut you want to try.
[To get the most bang for my buck, I order 2 shrink-wrapped foil packs of unsalted mac nuts (4 pounds each) at a time, from Hamakua Macadamia Nut Company.]
DRY INGREDIENTS
1 1/2 C all-purpose flour
1/2 C oat flour
1/2 C fine corn flour
2 t baking powder
1 1/2 t cinnamon
1 t ground nutmeg
3/4 t ground cloves
1/4 t ground ginger
1/4 t salt
‘WET’ INGREDIENTS
Flax egg: Mix 2 T ground flax + 4 T water in a small dish
1 can organic pumpkin
1/2 C unsweetened organic applesauce
1/2 C fortified soy milk (I used EdenSoy brand)
1/2 C organic sugar
1/3 C maple syrup
1/4 C avocado oil (or other liquid oil)
1/8 C molasses
TOPPING, ETC.
1/2 C ground unsalted macadamia nuts (or walnut, pecan, etc.)
Coconut oil for greasing the pan
ASSEMBLY:
- Combine dry ingredients in a large bowl.
- Prepare flax egg and set aside.
- Combine wet ingredients in medium bowl.
- Gently stir the wet ingredients into the dry ingredients
- Grease 7″ x 10″ glass pan with coconut oil.
- Preheat oven to 375 degrees.
- Pour the mixture into the pan.
- Sprinkle the nuts on top, and lightly pat them into the batter.
- Bake for 30 minutes, then start checking the top. Plan to bake it for another 30 minutes, but cover lightly with foil at any point during the last 30 minutes if the top is browning too much. Check it with a knife: it’s done when the knife comes out clean.
- Cool on a wire rack.
- ENJOY!
Pumpkin Souffle?
Freeheel Vegan 