If you want to make your pumpkin pie vegan, you've come to the right place! Juicy Hokkaido Gugelhupf with nuts and chocolate.
I do not particularly like autumn, but he has something positive: pumpkins. And in all variations :) And they end up on my plate, it's my way of accepting that summer is over.
Today I tell you a quick Recipe for pumpkin pie vegan. He tastes super juicy and is mega orange. Just the way I like it.
If you're such a big pumpkin fan too, this pumpkin pie will be your new favorite recipe. I'm sure it will be.
As a pumpkin fan you surely also taste
- Crispy pumpkin wedges from the oven
- Pumpkin fries from the oven
- Pumpkin gnocchi with sage
- Stuffed Hokkaido with mushroom risotto
- Pumpkin curry with coconut milk
- Pumpkin goulash with chickpeas
What makes my pumpkin pie vegan and special
Unlike other vegan cakes, it's important to me that it's quick and you don't need weird ingredients like sunflower seed puree or anything like that. Simple and uncomplicated this pumpkin cake comes along.
Why do I love it so much? On the one hand because it is delicious and on the other hand because it contains a lot of beta carotene. This is the orange pigment that colors the pumpkin Gugelhupf and keeps us healthy thanks to its antioxidant effect.
I have replaced the conventional household sugar with Coconut blossom sugar* is replaced. Thus the Pumpkin pie vegan and caramel. In addition, the sweetness from the coconut blossom is supposed to be much healthier than normal sugar.
Mega delicious: pumpkin gnocchi in sage olive oil
Since my pumpkin pie is vegan and therefore without egg and milk, it is also good for anyone who suffers from a lactose or egg intolerance.
Pumpkin is great for baking. All cakes and breads become mega juicy and fluffy. Look but times at our delicious low carb pumpkin bread over. Yummy!
In summary, this pumpkin pie is vegan, lactose-free, egg-free, sugar-free, moist, fluffy and delicious.
Yummi! Creamy pumpkin soup with apple
But honestly, if you don't say that the pumpkin pie is vegan, I'm sure no one will figure it out.
Well, then: Let's go :)
Important ingredients that you need for the recipe, I've picked out for you. Coconut blossom sugar* can be found on Amazon.
Vegan Gugelhupf: pumpkin pie
Ingredients
- 250 g Hokkaido
- 200 g Whole spelt flour
- 100 g grated hazelnuts
- 1 Pkg Baking powder
- 100 g Coconut blossom sugar
- 1/2 TL Cardamom and cinnamon
- 1 TL Gingerbread spice optional
- 300 ml Orange juice
- 100 ml Vegetable oil
Anleitung
- To make the pumpkin pie vegan and juicy, we must first make pumpkinism.
- To do this, grab a Hokkaido and seed it. Cut it into small pieces and simmer it in hot water for 10 minutes. Drain and blend in a blender until creamy.250 g Hokkaido
- Mix flour, nuts, baking powder, sugar, gingerbread spice, cardamom and cinnamon in a bowl.200 g whole spelt flour, 100 g grated hazelnuts, 1 pkg baking powder, 100 g coconut blossom sugar, 1 teaspoon gingerbread spice, 1/2 tsp cardamom and cinnamon
- Stir in the oil and orange juice. And finally fold in the pumpkin ice cream.300 ml orange juice, 100 ml vegetable oil
- Off with it in the greased baking dish. Your pumpkin pie needs about 60 minutes at 180 degrees.
Tip: Leave the peel on the Hokkaido. This pumpkin does not need to be peeled. There are many healthy nutrients and colorants in the peel. They color the cake beautifully orange. Without the peel it looks much paler.
If you like, you can add icing or chocolate to the cake. I do without it. Because that distorts the taste of the pumpkin pie on the one hand and on the other hand you can save a few calories. Also good. Because cake always has more than enough calories anyway :)
Bake juicy pumpkin rolls yourself
Our conclusion
Anyone who thinks that cake can not do without eggs, should try making a pumpkin cake vegan. You can't taste any difference. Except that it is even better without animal food.
Meal! :)
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