Vegan Pumpkin & Cheesecake Pound Cake
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This vegan Pumpkin & Cheesecake Pound Cake is the yummiest dessert for pumpkin season. Warm, moist and flavourful: absolutely irresistible!
Allow me to introduce to you this beautiful and lightly spiced cake, featuring the flavours of the autumn: a vegan Vanilla Cheesecake sandwiched between a beautifully lightly spiced pumpkin sponge.
This is an absolutely ideal dessert that combines two of the most loved puddings; perfect as an accompaniment to a cup of tea or coffee, or simply given as a small treat to guests this pumpkin season.
It can cover multiple occasions, including parties, Thanksgiving and Halloween, and its preparation is absolutely dead easy.
I can guarantee you each and every slice of this dessert carries SO much flavourful pumpkin spice goodness. I’m all in for all things Pumpkin Spice during this season, and this recipe is a definite must-do this fall.
The surprise cheesecake layer inside gives a pleasant melt in the mouth feeling that along with the crumbly sponge adds a creamy moist contrast that doesn’t require extra sauces or syrups (although if you want to squirt a bit of plant based whipped cream on top, I won’t judge!)
How to make Cheesecake Filled Pumpkin Pound Cake
First things first, let’s preheat the oven at a 180°C (355°F).
Please note: this cake requires two different preparations: cheesecake and sponge mixtures. The good news is that they are easily achievable in a medium sized blender, with no need to wash the bowl & blades in between, as we have already done for this Chocolate Brownie and Mint Cheesecake recipe.
This works also with a classic pound cake recipe, like this one.
STEP 1 – Make the Cheesecake mixture
Add all the ingredients for the cheesecake to the blender bowl, and process until the mixture no longer appears lumpy.
Transfer the vegan cheesecake sauce to a bowl for later use.
STEP 2 – Make the Pumpkin Spiced Sponge
Add to the same blender bowl used for the cheesecake mixture all the ingredients for the sponge cake, then process again until all is blended as well.
STEP 3 – Assemble the Pound Cake
Place a cake tin liner into your pound cake mould. Alternatively you can use simple baking paper or plant butter to grease the tin.
Pour half of the sponge mixture to the bottom making sure to spread it equally.
Next, carefully scoop the cheesecake mixture on top of the pumpkin dough, spread it well.
Finish with the last half of the sponge mixture and level it up with a spatula.
STEP 4 – Bake
Place the cake tin into a 180°C (355°F) preheated oven and bake for 45 minutes. Cover the cake with foil in the last 10-15 minutes or so should the top became too dark.
Make sure a wooden skewer comes out of the sponge dry, with no dough stuck to it before placing the cake to cool.
STEP 5 – Serve
Allow the vegan Cheesecake Filled Pumpkin Pound Cake to cool down at room temperature completely before serving.
It will keep in the fridge for 3-4 days in an air tight container.
Pumpkin & Cheesecake Pound Cake Recipe
Ingredients:
…for the pumpkin spice sponge…
165 g All Purpose Flour
125 g Pumpkin Pure (see notes for homemade version)
120 g Sugar
80 g Plant Milk
25 g Vegetable Oil
20 g Starch
8 g Baking Powder
1/2 tbsp Vanilla Paste
1 tsp Pumpkin Spice
Pinch of salt
…for the cheesecake filling…
120 g Silken Tofu
40 g Icing Sugar Powdered Sugar
25 g Vegan Margarine
8 g Tapioca
1 tsp Vanilla Extract
Method:
1. Preheat the oven at a 180°C (355°F).
2. Make the Cheesecake mixture. Add all the ingredients for the cheesecake to the blender bowl, and process until the mixture no longer appears lumpy. Transfer the vegan cheesecake sauce to a bowl for later use.
3. Make the Pumpkin Spiced Sponge. Add to the same blender bowl used for the cheesecake mixture all the ingredients for the sponge cake, then process again until all is blended as well.
4. Place a cake tin liner into your pound cake mould. Alternatively you can use simple baking paper or plant butter to grease the tin.
5. Pour half of the sponge mixture to the bottom making sure to spread it equally.
6. Carefully scoop the cheesecake mixture on top of the pumpkin dough, spread it well.
7. Finish with the last half of the sponge mixture and level it up with a spatula.
8. Place the cake tin into a 180°C (355°F) preheated oven and bake for 45 minutes. Cover the cake with foil in the last 10-15 minutes or so should the top became too dark.
9. Make sure a wooden skewer comes out of the sponge dry, with no dough stuck to it before placing the cake to cool.
10. Allow the vegan Cheesecake Filled Pumpkin Pound Cake to cool down at room temperature completely before serving.
More recipes for pumpkin season:
– Homemade Butternut Squash Ravioli
– Roasted Pumpkin Soup with Crispy Mushroom “Bacon”
– Stuffed Roasted Butternut Squash
– Vegan Butternut Squash Wellington
– Vegan Christmas-y Lasagna
– Lentil & Squash Savoy Cabbage Rolls
– Roasted Butternut Squash & Coconut Soup
– Creamy Butternut Squash Pasta
– Oven Baked Pumpkin Risotto
– Giant Couscous Stuffed Butternut Squash
– Lentil & Squash Pie
– Vegan British Dumpling Stew
