Vegan Pumpkin & Cheesecake Pound Cake
This vegan Pumpkin & Cheesecake Pound Cake is the yummiest dessert for pumpkin season.
Servings: 8 slices
Calories: 216kcal
Equipment
- Pound Cake Mold
- Cake Liners
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
- ½ tablespoon Vanilla Paste
- 1 teaspoon Pumpkin Spice Mix see notes for homemade version*
- 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 teaspoon Vanilla Extract
Instructions
- Preheat the oven at a 180°C (355°F).
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the vegan Cheesecake Filled Pumpkin Pound Cake to cool down at room temperature completely before serving.
Video
Notes
* to make the Pumpkin Spice Mix at home, add the following powdered spices to a small bowl and combine well with a small whisk:
21 g Cinnamon
3 g Ginger
3 g Nutmeg
3 g Cloves
There are a bunch of ways you can prepare Pumpkin or Squash Pure at home.
1) Roast. Chop the squash in half, then place the squash on a baking tray (better if covered in baking paper), brush it with olive oil and season with salt, pepper and (optional) fresh sage. Bake in a preheated oven @200°C (390°F) for around 45 minutes. As time can vary according to the size of the squash used, I highly suggest to try prick it with a fork or wooden skewer before removing from the oven. If the squash is fork tender it means it’s ready. Otherwise increase the cooking time by a few more minutes.
2) Microwave. Cut the butternut squash into 8 chunks. Place the slices on a microwave proof dish, cover with film, and microwave for 15 minutes at max power. Rest for 10 extra minutes before opening the door. The squash should be fork tender, if not, microwave for some extra minutes accordingly.
3) Instant Pot. This is by far my preferred method as it is easy and literally fuss free. The only con I have is that I have to find a particular sized squash, as my IP is the mini one, however, if you own a standard sized one, you won't be facing the same problem.
Place the squash over the Instant Pot Steamer Rack, then add at least 1 inch of room temperature water. Close the lid, making sure the valve is on "sealed", and, similarly to what we have done for this recipe for boiled potatoes, set high pressure mode starting from 15 minutes, according to the squash size. A normal sized squash will cook in around 20-23 minutes.
21 g Cinnamon
3 g Ginger
3 g Nutmeg
3 g Cloves
There are a bunch of ways you can prepare Pumpkin or Squash Pure at home.
1) Roast. Chop the squash in half, then place the squash on a baking tray (better if covered in baking paper), brush it with olive oil and season with salt, pepper and (optional) fresh sage. Bake in a preheated oven @200°C (390°F) for around 45 minutes. As time can vary according to the size of the squash used, I highly suggest to try prick it with a fork or wooden skewer before removing from the oven. If the squash is fork tender it means it’s ready. Otherwise increase the cooking time by a few more minutes.
2) Microwave. Cut the butternut squash into 8 chunks. Place the slices on a microwave proof dish, cover with film, and microwave for 15 minutes at max power. Rest for 10 extra minutes before opening the door. The squash should be fork tender, if not, microwave for some extra minutes accordingly.
3) Instant Pot. This is by far my preferred method as it is easy and literally fuss free. The only con I have is that I have to find a particular sized squash, as my IP is the mini one, however, if you own a standard sized one, you won't be facing the same problem.
Place the squash over the Instant Pot Steamer Rack, then add at least 1 inch of room temperature water. Close the lid, making sure the valve is on "sealed", and, similarly to what we have done for this recipe for boiled potatoes, set high pressure mode starting from 15 minutes, according to the squash size. A normal sized squash will cook in around 20-23 minutes.
Nutrition
Calories: 216kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2591IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg