Pumpkin Spiced Pound Cake with Whipped Coffee Cream & Miso Caramel
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 hour 20 minutes
Serves 10
Ingredients
The spiced pumpkin pound cake
- 225 g self-raising flour 1¾ cups
- ½ tsp bread soda bicarbonate of soda
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves or allspice
- 180 g vegan block butter softened (¾ cup + 1 tbsp)
- 200 g light brown soft sugar 1 cup, packed
- 1 tsp vanilla extract
- 225 g pure pumpkin purée 1 cup
- 1 tbsp ground flaxseeds
- 3 tbsp warm water
- 100 ml oat milk scant ½ cup
- 1 tsp apple cider vinegar
The whipped vegan coffee cream
- 1 –2 tbsp instant espresso powder depending on how strong you like your coffee flavour
- 1 tbsp boiling water
- 200 g vegan cream cheese ¾ cup + 1 tbsp
- 30 g icing sugar ¼ cup
- 1 tsp vanilla extract
- 300 g cold vegan whipping cream 1¼ cups
The peanut maple miso caramel
- 80 g smooth peanut butter ⅓ cup
- 60 ml maple syrup ¼ cup
- 1 tsp white miso
- ½ tsp vanilla extract
- Pinch of 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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