Decadent Vegan Pumpkin Walnut Delight - Thermomix Edition
Savor the rich flavors of fall with this Decadent Vegan Pumpkin Walnut Delight, perfectly crafted for your Thermomix. This moist and fluffy cake combines wholesome pumpkin puree with crunchy walnuts and warm spices, creating a deliciously comforting dessert that everyone will love. Perfect for sharing during gatherings or enjoying as a sweet treat any time of the year, this cake is not only vegan but also incredibly easy to make with the help of your Thermomix!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegan Butter
100 g (softened (use Banana Vegan Butter))
Brown Sugar
200 g (packed)
White Sugar
120 g (granulated)
Vegan Egg Replacer Powder
for 2 eggs (prepared according to package instructions)
Soymilk
100 g (unsweetened)
Vanilla Extract
1 teaspoon
Pumpkin Puree
200 g (fresh or canned)
Flour
250 g (all-purpose)
Baking Soda
1 teaspoon
Salt
1/2 teaspoon
Cinnamon
1 teaspoon (ground)
Ground Ginger
1 teaspoon
Nutmeg
1/2 teaspoon (ground)
Mace
1/4 teaspoon (ground)
Walnuts
50 g (coarsely chopped)
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Vegan Pumpkin Walnut Delight?
It is a moist and fluffy vegan cake made with pumpkin puree, crunchy walnuts, and warm spices, specifically optimized for preparation in a Thermomix.
Is this recipe suitable for vegans?
Yes, the recipe is 100% vegan, utilizing vegan butter, soy milk, and a vegan egg replacer.
Can I make this recipe without a Thermomix?
While this version is designed for the Thermomix, you can prepare it using a standard stand mixer or hand mixer by following traditional wet-and-dry ingredient mixing methods.
What kind of pumpkin puree is required?
You can use either fresh homemade pumpkin puree or store-bought canned pumpkin puree for this recipe.
What type of vegan butter is recommended?
The recipe suggests using 100g of softened vegan butter, specifically mentioning Banana Vegan Butter as an option.
What can I use as an egg replacer?
You should use a vegan egg replacer powder equivalent to two eggs, prepared according to the specific package instructions.
Can I substitute the soy milk?
Yes, you can substitute soy milk with other unsweetened plant-based milks like almond, oat, or cashew milk.
What spices are used in this pumpkin cake?
The recipe uses a blend of ground cinnamon, ginger, nutmeg, and mace to create a warm fall flavor profile.
What is mace and do I need it?
Mace is the outer shell of the nutmeg seed and has a similar but more delicate flavor; if you don't have it, you can add a pinch more nutmeg.
How many ingredients are in this recipe?
There are 15 ingredients in total, including the cake base, spices, and walnuts.
Are the walnuts necessary?
While walnuts add a delicious crunch, they can be omitted or replaced with pecans or seeds if you have a nut allergy.
What kind of flour should I use?
The recipe calls for 250g of all-purpose flour.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend, though texture results may vary.
How should the walnuts be prepared?
The 50g of walnuts should be coarsely chopped before being added to the batter.
Is there a specific sugar used?
The recipe uses a combination of 200g of packed brown sugar and 120g of granulated white sugar for the perfect balance of moisture and sweetness.
What is the role of baking soda in this recipe?
One teaspoon of baking soda is used as a leavening agent to help the cake rise and become fluffy.
How much vanilla extract is needed?
The recipe requires one teaspoon of vanilla extract for added depth of flavor.
How should I store the finished cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the Decadent Vegan Pumpkin Walnut Delight?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months.
Why use brown sugar instead of all white sugar?
Brown sugar contains molasses, which adds moisture and a rich caramel-like flavor that complements the pumpkin.
Should the butter be melted or softened?
The recipe specifies that the vegan butter should be softened to ensure it creams properly with the sugars.
Can I add other mix-ins like chocolate chips?
Yes, vegan chocolate chips or raisins would make excellent additions alongside the walnuts.
How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is finished.
What size pan should I use?
A standard loaf pan or a 9-inch round cake pan is typically used for this amount of batter.
Is this recipe easy for beginners?
Yes, the Thermomix simplifies the mixing process, making it very accessible for novice bakers.
Does the recipe contain any sodium?
The recipe includes 1/2 teaspoon of salt to enhance the flavors of the pumpkin and spices.
Can I use fresh ginger instead of ground ginger?
Ground ginger is preferred for even distribution in the batter, but a small amount of finely grated fresh ginger can be used for a more pungent flavor.
Is the pumpkin flavor very strong?
The pumpkin provides more moisture and color than a dominant flavor; the spices and walnuts are the primary flavor notes.
Can I use this batter for muffins?
Yes, this batter works well for muffins; just reduce the baking time to approximately 20-25 minutes.
What makes this cake 'decadent'?
The combination of two types of sugar, rich vegan butter, and the inclusion of walnuts creates a dense, flavorful, and satisfying dessert.