VEGAN PUMPKIN CAKE with Caramel and Almond Cream

,,IT'S PUMPKIN TIME'' 

Halloween time is coming soon! 🎃 This month it's all about THE PUMPKIN

So I just had to make pumpkin cake because pumpkin is the best part of Halloween time! So I am making pumpkin cake, pie, soup, pancakes - E V E R Y T H I N G

This is truly is the best pumpkin cake I’ve ever had. I've tried many recipes before and many

cakes before but this one turned out to be the fluffiest cake I have ever made in my life! 

So if you aren't a pumpkin fan yet - This is going to change your thoughts! 

This color is so amazing! For real, have you ever seen such a beautiful looking dough?
Pumpkin cake isn't really a thing in Germany which is really sad. I guess in the US it's something EVERYBODY loves. So we got to include more pumpkin recipes to the German table right?

Yield: 12 slicesAuthor: LulusDreamtown

Vegan Pumpkin Cake

A delicious, vegan, fluffy pumpkin cake perfect for the Halloween season

ingredients:

DOUGH:

300g flour

180g sugar

10g vanilla sugar 

2 tsp Baking Powder

pinch of salt

2 tsp cinnamon

1 tsp oatmeal spice

1 pumpkin spice / winter spice 

4 slices of precooked pumpkin

70ml oil (with butter flavor)

300ml oat milk

Vegan butter and flour (for the baking pan)

CREAM: 

Caramel 

Almond butter 

TOPPINGS: 

Salted pretzels 

instructions:

1. Preheat the oven to 180°C.

2. Mix flour, sugar, vanilla sugar, baking powder, salt, cinnamon and spices in a big bowl. 

3. Take a smaller bowl and blend the pumpkin with oil and  milk.

4. Pour the wet ingredients into the big bowl and whisk everything together. 

5. Add butter and flour to the baking pan so the dough will not stick. 

6. Pour the batter in the baking pan and put it in the oven for 45 minutes. 

7. Let it cool down. 

8. Mix together the caramel and almond butter. 

9. Slice the cake and put the cream on top. 

10. Add salted pretzels.

Created using The Recipes Generator