Lenten Pumpkin Cake
Description
Perfect with tea and coffee. Making a vegan pumpkin cake is very simple, and the result will exceed all your expectations. Pumpkin puree for the batter can be made from either baked or boiled pumpkin. I keep ready-made pumpkin puree in the freezer and thaw it at room temperature as needed. For the filling you can use not only nuts or raisins; candied fruit, dried fruit, seeds, or even crushed chocolate work wonderfully. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Combine the pumpkin puree, butter, and sugar. Beat until smooth.
- 3
Step 3
Add flour and baking soda.
- 4
Step 4
Mix. Add rinsed and dried raisins and chopped walnuts.
- 5
Step 5
Stir everything once more. The dough will be fairly thick.
- 6
Step 6
Grease the baking pan with butter, and dust the bottom and sides with flour or semolina. Transfer the dough to the pan and smooth it with a spatula. My pan is 18 cm in diameter.
- 7
Step 7
Bake in the oven at 170 °C for about 40 minutes. Let the ready vegan pumpkin cake cool slightly, then dust with powdered sugar if desired and serve.
- 8
Step 8
Ready. Serve to the table.