Vegan Pumpkin Cake with Caramel Sauce
Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.
Ingredients
- 2 tbsp ground chia seeds
- 1/3 cup (75 ml) cold water
- 2 1/4 cups (340 g) unbleached all-purpose flour
- 1 cup (210 g) sugar
- 1 cup (210 g) brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (375 ml) unsweetened pumpkin purée
- 3/4 cup (180 ml) vegetable oil, plus more for the cake pan
- 3/4 cup (180 ml) unsweetened coconut beverage (see note)
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) molasses
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tbsp cornstarch
- 1 cup (250 ml) unsweetened coconut beverage
- 3/4 cup (160 g) brown sugar
- 1 tbsp (15 ml) water
- 1/4 tsp salt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously oil and flour a 10 to 12-cup (2.5 to 3 litre) Bundt pan.
- In a large bowl, combine the chia and water. Let sit for 5 minutes.
- In another bowl, combine the flour, sugar, brown sugar, baking powder, baking soda and salt.
- In the bowl with the chia mixture, add the pumpkin purée, oil, coconut beverage and vinegar. Mix on low speed with an electric mixer until smooth. Stir in the dry ingredients.
- Into the empty bowl used for the dry ingredients, pour in 2 cups (500 ml) of the cake batter. Add the molasses, cinnamon and nutmeg.
- Spread out one-third of the pumpkin batter in the Bundt pan. Spread out half of the spiced batter over the pumpkin batter. Continue with another third of the pumpkin batter and the remaining spiced batter. Finish off with the remaining pumpkin batter.
- Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Turn the cake out onto a wire rack to unmould. Let cool completely, about 2 hours.
Fall wouldn’t be the same without a good dose of spices and pumpkin. So we’ve created a vegan cake in honour of the season. Ground chia seeds are used as a binding agent instead of eggs, while the coconut milk plant-based beverage ensures that the cake remains perfectly moist.