Hi lovelies, how’s life at the moment? I hope everything is going well 🙂 If you remember in the previous soup recipe I mentioned the local organic farms here in Southern England, I’m happy to say I’ve bought a few more mixed squashes and have created a special autumn cake:) I had the idea for this recipe as soon as I saw these lovely seasonal vegetables and already knew what to make for you. I have to say I used my experiences from being a chef in countryside pubs and restaurants. Two desserts that are always popular with customers always seems to be the sticky toffee pudding and the carrot cake, and this delicious autumnal cake is partly inspired by these classic dessert favourites.
This recipe is not at all hard to make it and you can always serve this cake with any vegan components you like, for example, ice cream or yoghurt etc.
The measurements listed here will give you around 4 potions.
93g pitted dates
200g mixed squash pumpkin
80g xylitol (vegan sugar)
1 small banana
90g vegan butter spread
95g gluten-free self-rising flour
1/2 teaspoon bicarbonate soda
2 teaspoon Chinese 5 spice
pinch of Himalayan salt
1/2 teaspoon oil
Put the dates and water in a small saucepan and just bring the dates to the boil so they are soft and mix it thoroughly to create a smooth consistency. Use a nice large bowl for all the ingredients. First, add the banana and whisk with the xylitol to smooth consistency then add butter and carry on whisking for few minutes. Next, add the date mixture and flour. Mix these ingredients together than grate in the pumpkin just as you would grate vegan cheese. Continue mixing before adding spice, soda and salt. Remove the mixture from the bowl and put into a baking tray lined with oil and baking paper.
Pre Heat your oven to 160C and bake for 30 – 35 min max. You can mix your vegan butter with syrup and orange zest and serve as topping for the cake.