If you had frozen any pumpkin from the autumn season, then you’ll be able to get some out of the freezer for this recipe. If not, butternut squash will make a good substitute. The squash won’t be quite as moist as the pumpkin, so you may need to add a little more moisture into the cake mix if you’re taking that option.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
This is quite a moist cake mix, and as such you need to cook it for longer. To prevent the top from burning, place a sheet of greaseproof paper over the batter and then foil on top of that. This will prevent the cake from browning, so you’ll be taking it off for the last 20 or 30 minutes of cooking.
Pumpkin and Lemon Drizzle Cake
Ingredients
Gluten Free
- 400 g vegan margarine plus extra for greasing
- 400 g unrefined sugar
- 5 tbsp vegan natural yoghurt
- 2 tsp vanilla extract
- 800 g pumpkin flesh diced, steamed for 15 minutes, and well drained (make sure to squeeze moisture out of the cooked pumpkin)
- Juice and zest of 2 lemons
- 400 g gluten-free self-raising flour
- 50 g gram chickpea flour
- 2 tsp baking powder
- 2 tsp xanthan gum
For the Syrup:
- 250 g unrefined sugar
- 75 ml lemon juice
- 3 tbsp golden syrup
Instructions
- Preheat the oven to gas 4/180C/350F.
- Put the margarine and sugar into a large mixing bowl and beat with an electric whisk, until you get a light and fluffy mixture. Now add the yoghurt, vanilla, pumpkin and lemon juice and zest and beat again until it is fully incorporated.
- Add the two flours, the baking powder and the xanthan gum and gently mix with a wooden spoon until you have a smooth cake batter.
- Grease a large, square cake tin (use a large round if that’s what you have) and line the bottom with greaseproof paper. Pour in the cake batter and gently shake the tin a little to even it out. Cover the top with another sheet of greaseproof paper and then place a sheet of tin foil loosely on top of that. Bake in the lower part of the oven for 1 hour and 10 minutes, then remove the top foil and greaseproof paper and bake for another 20-30 minutes, until the top is golden and risen and a toothpick inserted comes out clean.
- Let the cake cool in the tin for 10 minutes and then turn it out, upside down, onto a wire rack. Remove the bottom sheet of greaseproof paper, which will now be on top, but do not discard it. Instead, place it back in the tin, in its original position. Allow the cake to completely cool.
- Once the cake has cooled, slide it off the rack and onto a chopping board, then cut it with a sharp knife into 12 equal pieces, making sure to keep it all together in its original shape. Once it is cut, place the cake tin back over it, with the greaseproof paper in place. Press the cake tin and the chopping board together and gently turn the whole thing over, so that the chopping board is now on top. Remove the chopping board to reveal the cake back inside its tin, with the greaseproof paper once again at the bottom.
- Now make the syrup. Put all of the syrup ingredients into a small saucepan and bring to a gentle simmer. Simmer for 2-3 minutes, until the syrup is clear and golden, then take off the heat. Leave it to cool slightly for about 10 minutes, then gently pour it all over the cut cake. Allow the cake and syrup to cool completely and then cover and refrigerate for a few hours or overnight.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
Potato, Courgette and Leek Gratin
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…
Aubergine Parmigiana
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…
20
20
20
20