Amber’s Post: How to Make a Pumpkin Cake

fullsizerender-10If you’re wondering what to make for Thanksgiving dessert this year, I’ve got the answer for you! This past week I made a pumpkin cake for my friends birthday, which is a versatile dessert for any celebration this fall. Instead of using store bought pumpkin puree, I used a “sugar pumpkin” (also called “pie pumpkins”) to make a puree from scratch.

To make your own pumpkin puree follow these directions!

  • Start by trimming the stem off, and then slice the pumpkin in half through the top.

  • Next you can remove the seeds and stringy insides.

  • Place the pumpkin halves straight down on a sheet tray.

  • Roast the pumpkin for 45 minutes at  375ºF.

  • Once cooked thoroughly,  you can scoop the pumpkin out with a spoon and place it into a food processor, or in a large bowl to hand mash.

  • A 3 pound pumpkin will make about 2 cups of puree!

For my pumpkin cake I followed the Almond Eater’s recipe, which can be found here:  http://thealmondeater.com/2016/09/vegan-pumpkin-cake/.

 

And for the final and best step, I threw the following ingredients into a food processor to make a pumpkin frosting:
  • 1 cup vegan butter (or regular butter)

  • ½ pumpkin puree

  • 2 ½ cups powdered sugar

  • ¼ tsp. ground ginger

  • ⅓ tsp. nutmeg

  • ¼ tsp. cloves

  • ¾ tsp. ground cinnamon

  • 1 Tbsp. vanilla extract

  • 1 Tbsp. almond milk (or regular milk)

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