Recipes

Vegan pumpkin loaf cake

Name: Vegan pumpkin loaf cake
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8
Cuisine: American
Ingredients: 220ml/8fl oz unsweetened almond milk; apple cider vinegar or distilled white vinegar; 125ml/4fl oz neutral oil, plus extra for greasing; maple syrup; vanilla extract; 200g/7oz pumpkin purée (see Recipe Tip); 350g/12oz self-raising flour; baking powder; 165g/5¾oz caster sugar; 1¼ tsp ground mixed spice or chai spice; fine salt; 150g/5½oz icing sugar; 1½ tbsp maple syrup; unsweetened almond milk

4.8

12 Reviews 1 Photos

Quick Facts

Prep Time60 min

Cook Time60 min

Servings8

DifficultyMedium

CuisineAmerican

James Anderson•11/01/2025•1 min read•Updated 3 weeks ago

8,054 views208 readers today22 sharesPopular on moscow.loc.city

Prep Time:

1 hr

Cook Time:

1 hr

Additional Time:

—

Total Time:

2 hrs

Servings:

Yield:

8 servings

Jump to Nutrition Facts

Embrace pumpkin season with this vegan pumpkin loaf cake with maple icing. It is lightly spiced and perfectly squidgy. Like gingerbread and treacle sponge, this loaf tastes even better the day after it is baked. It’s also a great way to use up leftover pumpkin from Halloween or use a tin of pumpkin purée instead.

Ingredients

1220ml/8fl oz unsweetened almond milk
1 tablespoonapple cider vinegar or distilled white vinegar
1125ml/4fl oz neutral oil, plus extra for greasing
1 tablespoonmaple syrup
1 teaspoonvanilla extract
1200g/7oz pumpkin purée (see Recipe Tip)
1350g/12oz self-raising flour
1 teaspoonbaking powder
1165g/5¾oz caster sugar
11¼ tsp ground mixed spice or chai spice
1/8 teaspoonfine salt
1150g/5½oz icing sugar
11½ tbsp maple syrup
1 tablespoonunsweetened almond milk

Directions

To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper. (This is roughly a 1.8kg/4lb loaf tin.)
Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, maple syrup, vanilla extract and pumpkin purée.
Preheat the oven to 180C/160C Fan/Gas 4.
Sift the flour, baking powder, caster sugar, mixed spice and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until completely smooth. Do not overmix.
Pour the batter into the loaf tin and knock the tin on the worktop several times to remove any air bubbles. Bake in the centre of the oven for 50–55 minutes. Do not open the oven for the first 50 minutes or the cake may deflate. To test if the cake is cooked, insert a cocktail stick into the centre. It should come out clean with just a few moist crumbs attached. If there is still wet batter on the stick, bake for a little longer.
Remove from the oven and leave to cool in the tin for 15 minutes. Carefully remove the cake from the tin and leave to cool fully on a wire rack.
To make the icing, mix the icing sugar, maple syrup and milk in a bowl. Pour the icing over the top of the cooled cake and leave to set for 1–2 hours at room temperature. Cut the cake into slices and serve.