(Recipe) Pumpkin Spice Cake

 

Introduction

Pumpkin Spice Cake

Autumn gets a major yay from me. In addition to those gorgeous colours and delightfully crisp mornings, the colder weather is a blatant invitation to sit by the fire with a steaming cuppa and a delicious treat.

Such as this dense, chewy and spicy cake. It came about because we recently received this ridiculously Cinderella-esque specimen. A clear invitation to pumpkin-ise absolutely everything on my plate: PUMPKIN!

I originally wanted to make pumpkin pancakes, but was sorely lacking in the non-stick department – total disaster. Not one to waste a good baking opportunity, I poured the batter into a cake mould and hoped for the best. It turned out super satisfying, worthy of a Veggie Magnifique share, so here goes!

 

Pumkin Spice Cake

Prep time

10mins

Cook time

45mins

Total time

55mins


 

Ingredients

  • 1.5 cups semolina flour
  • 2 tbsp coconut sugar or other healthy sweetener
  • 1 tsp each: ginger, cinnamon & nutmeg
  • 1 tsp salt
  • 1 cup any nut milk
  • 1 flax egg: 1 tbsp ground flaxseed left to soak in 3tbsp water for 10 minutes
  • 6tbsp pumpkin purée (cook chopped pumpkin at 180 C/350 F for 1 hour, peel, and mash)
  • 2tbsp melted coconut oil

Recipe from: Veggie Magnifique

Directions

  1. Mix dry ingredients together (flour, coconut sugar, spices, salt).
  2. Mix wet ingredients together in a separate bowl (nut milk, flax egg, pumpkin purée, coconut oil).
  3. Combine wet and dry ingredients.
  4. Pour batter into a cake tin/bread tin. Cook at 180 C/350 F for 45 minutes.
  5. Serve with a simple fig compote, made by slowly heating chopped figs until they turn into a yummy, drizzly compote.

I hope you enjoy this comforting recipe. Do tag us on social media with #veggiemagnifique if you try it out, and let us know in the comments below what you thought of it.

Happy cosy cake-ing!

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Introduction

Veggie Pot-au-Feu

What do you do when you’ve only got the absolute basics in your pantry and you’re in need of sustenance, pronto?
 
The vegan staple, pulses, are an excellent base for a multitude of yummy meals. With the addition of an onion or two, some spices, a piece of ginger if you feel like it, and a can of coconut milk (or any other plant-based cream/milk), you can create major deliciousness on a shoestring.

Veggie Pot-au-Feu

Prep time:

5mins

Cook time:

40mins

Total time:

45mins

 

Ingredients

  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, roughly chopped
  • 1 inch ginger root, finely chopped
  • 1 teaspoon each: powdered cumin, coriander and curry
  • 1/2 cup uncooked pearl barley
  • 1/2 cup uncooked puy lentils – or any other type of lentil
  • 1/2 cup split peas
  • 1 tin of coconut milk
  • Salt and pepper

Recipe from: Veggie Magnifique

Directions

  1. In a large saucepan, heat the oil gently, and add the chopped onion. Stir for about 2 minutes, until the onion turns translucent.
  2. Add the chopped ginger and spices, and mix while heating for about 2 minutes.
  3. Add 2 cups of water and the pearl barley, and turn the heat up. Cook for about 20 minutes.
  4. Add the lentils and split peas to the pan, and some more water if needed and cook for another 20 minutes.
  5. Add the coconut milk and let the mixture simmer for a while. Taste for seasoning, add salt and pepper and more spices if desired. Serve, and enjoy!

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