We made this pumpkin spiced pound cake using beautiful pumpkins harvested from our farm, and served it up at a party on the farm. It's the kind of cake that's made for sharing, with a soft, spiced pumpkin crumb, a generous layer of fluffy whipped coffee cream and a drizzle of sweet and savoury peanut miso caramel. A lovely way to make the most of seasonal pumpkins!
Takes 1 hourhour20 minutesminutes
Serves 10
Ingredients
The spiced pumpkin pound cake
225gself-raising flour1¾ cups
½tspbread sodabicarbonate of soda
½tspfine sea salt
2tspground cinnamon
1tspground ginger
¼tspground nutmeg
¼tspground cloves or allspice
180gvegan block buttersoftened (¾ cup + 1 tbsp)
200glight brown soft sugar1 cup, packed
1tspvanilla extract
225gpure pumpkin purée1 cup
1tbspground flaxseeds
3tbspwarm water
100mloat milkscant ½ cup
1tspapple cider vinegar
The whipped vegan coffee cream
1–2 tbsp instant espresso powderdepending on how strong you like your coffee flavour
1tbspboiling water
200gvegan cream cheese¾ cup + 1 tbsp
30gicing sugar¼ cup
1tspvanilla extract
300gcold vegan whipping cream1¼ cups
The peanut maple miso caramel
80gsmooth peanut butter⅓ cup
60mlmaple syrup¼ cup
1tspwhite miso
½tspvanilla extract
Pinchof sea salt
Instructions
Step 1: Bake the pumpkin pound cake
Preheat the oven to 170°C conventional / 150°C fan. Grease and line a 2lb (900g) loaf tin with parchment paper.
In a large bowl, beat the softened vegan butter and brown sugar together for 3–4 minutes until pale and fluffy.
Whisk the ground flaxseeds with the warm water and leave to sit for 5 minutes until thickened. Add the flax mixture, pumpkin purée, vanilla extract, oat milk and apple cider vinegar to the butter and sugar. Whisk until smooth and well combined.
In a separate bowl, combine the flour, bread soda, salt and spices. Add the dry ingredients to the wet mixture and gently fold together with a spatula until just combined. Be careful not to overmix.
Pour the batter into the prepared loaf tin and bake for 55–65 minutes, or until a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 15 minutes before transferring to a wire rack. Allow the cake to cool completely before decorating.
Step 2: Make the peanut maple miso caramel
Add the peanut butter, maple syrup, white miso, vanilla extract and sea salt to a small saucepan.
Gently heat over a low heat, stirring continuously until everything is melted together and you have a smooth, glossy caramel.
If the caramel is too thick, add a little warm water, one teaspoon at a time, until it reaches a drizzleable consistency. Set aside to cool slightly.
Step 3: Make the whipped coffee cream
Dissolve the espresso powder in the boiling water and place in the fridge or freezer for 5 minutes until completely chilled.
In a mixing bowl, beat the vegan cream cheese, icing sugar and vanilla extract until smooth and silky.
In a separate chilled bowl, whip the cold vegan whipping cream using an electric whisk until medium peaks form.
Gently fold the cream cheese mixture and chilled espresso into the whipped cream using a spatula until fully combined, thick and fluffy.
Place in the fridge for 15 minutes to firm up before assembling.
Step 4: Assemble and serve
Place the completely cooled pumpkin loaf on a serving board.
Spoon the whipped coffee cream generously over the top, using the back of a spoon to create lovely rustic swirls.
Drizzle over the peanut maple miso caramel, allowing it to pool into the little crevices in the cream.
Finish with a sprinkle of flaky sea salt and, if you like, some toasted pecans or pumpkin seeds for a little crunch.
Slice with a sharp knife and serve!
Tip: Make sure the cake is completely cool before adding the coffee cream, otherwise it will soften and lose its shape. Keep any leftovers covered in the fridge.
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