snack cake

Vegan Pumpkin Bread

September 25, 2019 by hannahhossack Leave a Comment

Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

How To Make Vegan Pumpkin Bread:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Top Tips:

If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

chocolate chips
dried cranberries
raisins
chopped pecans or walnuts

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Pumpkin spice granola
Pumpkin bread rolls
Vegan pumpkin chocolate chip cookies
Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
Vegan pumpkin pancakes
Pumpkin chocolate chip cake bars
Vegan pumpkin mac and cheese
Stuffed mini pumpkins with cranberry and pecan rice

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack

Cuisine American, baking, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

280 g (2 1/4 cups) plain (all-purpose) flour
135 g (3/4 cup) light brown soft sugar
100 g (1/2 cup) caster sugar
2 1/4 tsp baking powder
3/4 tsp bicarbonate of soda (baking soda)
2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
1/2 tsp salt
320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
120 ml (1/2 cup) sunflower oil (or another flavourless oil)
100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
1 tsp cider vinegar/white wine vinegar
1 tsp vanilla extract
a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.
Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.
Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.
Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.
Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Vegan Gluten Free Sweet Potato Chocolate Chip Cake (Low Fodmap)

June 7, 2019 by hannahhossack Leave a Comment

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

I’m going to straight up admit that gluten free baking is not really my area of expertise. I don’t really know any coeliacs/gluten intolerant people so it isn’t something I’ve ever needed to do on the regular.

Recently however, Damian has been giving the low Fodmap diet a try (it is SUCH a ballache of a diet but needs must…). The elimination phase requires you to cut out basically everything that contains gluten (and just about everything else as well it feels like!), so I’ve come up with a few gluten free and low fodmap friendly bakes so he can still have a little bit of joy in his diet.

This sweet potato chocolate chip cake is both vegan and gluten free, as well as being suitable for the low fodmap diet. It uses a base of ground oats and almonds instead of flour which makes it soft and moist. It is bound with cooked mashed sweet potato, maple syrup, almond milk and full fat tinned coconut milk.

There is no extra fat added to this cake other than the fat from the coconut milk so don’t swap this out for another kind of milk or it might not work as well.

This is not an overly sweet cake – it is sweetened just with maple syrup; so a healthy dose of chocolate chips provide a bit of extra sweetness. (And the more chocolate chips the better in my opinion!).

This is a great cake for snacking on and because it is a bit more nutritious than regular cake you don’t need to feel guilty about having two slices!

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

(For ingredients and full instructions see the recipe card below)

Start by making your sweet potato mash – Take one medium-large sweet potato and prick it a couple of times with a sharp knife. Microwave for around 10 minutes, turning it over halfway through, until it is soft. You can also bake it if you prefer; but it takes longer.

Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 120g/1/2 cup of the mash for the cake and reserve any left over for another use. (I give it to my dog, he loves it.).

(If you are measuring the potato by weight, not cups (which I always recommend!) then there is no need to mash it as you will be blending it in a minute anyway.).

(You only need one sweet potato – two are pictured as I nicked this photo from my vegan sweet potato bread with pecan streusel post).

Tip your oat flour/ground oats (see below for instructions on how to make it) into a large bowl along with ground almonds, baking powder and salt and mix it well with a balloon whisk so no lumps remain.

Place your cooked sweet potato in a blender along with tinned full fat coconut milk (no substitutions!), almond milk (or another thin plant milk, or just water is fine), maple syrup (or you can use agave) and vanilla extract. Blend until smooth.

Pour the wet ingredients into the dry and mix well, the batter should be very thick. Stir in the chocolate chips.

Scrape the batter into a 23cm/9inch square greased and lined cake tin and spread it level. Bake until a skewer inserted into the centre comes out clean or with a couple of moist crumbs but no wet batter.

Leave the cake to cool in the tin before turning it out and slicing into squares. It MUST be completely cold before you cut it otherwise the texture will be too wet.

How Long Will It Keep?:

I find that this cake doesn’t keep particularly well – about 3-4 days max in an airtight container. Left for too long, particularly if the weather is warm, you may find that it goes mouldy.

How To Make Oat Flour:

You can purchase ready ground oat flour; but it is really simple to make your own. You just need to blitz rolled oats in a blender until they are very finely ground; it takes all of about 30 seconds.

I just weigh out the 215g of oats that I need for the recipe, grind them up in the blender, tip them out into a bowl then blitz up the wet ingredients as per the recipe (no need to clean the blender first).

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

Course Dessert

Cuisine baking, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 25 minutes

Servings 16 squares

Author Domestic Gothess

Ingredients

215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
230 g (2 cups) ground almonds
4 tsp baking powder
1/2 tsp salt
120 g (1/2 cup) cooked, mashed sweet potato
200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
200 g (1/2 cup + 2 Tbsp) maple syrup
3 tsp vanilla extract
150 g (5.3 oz) dairy free chocolate chips

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.
Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.
Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.
Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.
Scrape the batter into the prepared tin and spread it level.
Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.
Store in an airtight container for up to three days.

Vegan Carrot Cake Loaf

April 28, 2019 by hannahhossack 6 Comments

Vegan carrot cake loaf – this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

It seemed criminal that I hadn’t yet posted a recipe for vegan carrot cake as it is both one of mine and Damian’s favourite cakes. I tested and developed this recipe some time ago but hadn’t gotten round to photographing it; Easter seemed like the perfect time to bake another loaf and finally take some photos!

This is a really simple, but really moist and flavourful vegan carrot cake loaf. When I took it round to the in-laws for Easter Sunday it disappeared within minutes and everyone was lamenting that I hadn’t made a larger cake – you may want to double the recipe and bake two loaves!

The cake is moist, lightly spiced and has a wonderful soft but not too dense texture. I did initially want to top it with a vegan cream cheese frosting but all three of the supermarkets closest to me were out of vegan cream cheese that wasn’t garlic and herb flavour, so a simple lemon glaze had to do!

The lemon glaze is delicious however, and it works wonderfully with the lightly spiced flavour of the cake. It is also lovely plain too so feel free to top it as you wish (or not at all).

How To Make Vegan Carrot Cake Loaf:

(For ingredients and full instructions see the recipe card below)

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract and lemon (or orange) zest.

In a separate bowl, sift together the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

Tip the batter into an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin that you have greased and lined with a strip of baking parchment and spread it level. Bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely before you add the glaze. The cake is delicate when warm so be careful moving it.

How Long Will This Vegan Carrot Cake Loaf Keep?:

This vegan carrot cake loaf will keep for around five days in an airtight container.

Can I Freeze It?:

Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

4. Mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots.

5. Make sure that you allow the cake to cool completely before adding the glaze/frosting and slicing into it.

6. Top with a vegan cream cheese frosting instead of the lemon glaze.

7. Omit the glaze entirely for a less sweet cake that is great for breakfast or brunch.

More Classic Vegan Cakes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 2 votes

Vegan Carrot Cake Loaf

Vegan carrot cake loaf - this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

Course Dessert

Cuisine baking, British, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cake Loaf:

150 g (3/4 cup + 1 Tbsp) light brown soft sugar
65 g (1/3 cup) caster (superfine) sugar
120 ml (1/2 cup) sunflower oil (or another mild flavoured oil)
120 ml (1/2 cup) unsweetened non-dairy milk (I used soy)
2 tsp cider or white wine vinegar
1 tsp vanilla extract
finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
65 g (1/2 cup + 1 Tbsp) plain wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
240 g (8.5 oz) grated carrot

Lemon Glaze:

175 g (1 1/2 cups) icing (powdered) sugar sifted
1 Tbsp unsweetened non-dairy yoghurt (optional)
juice of 1/2 lemon (plus extra as needed)

Instructions

Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.
Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.
In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and add the yoghurt (if using). Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Pour the glaze over the top of the cake and serve. Store any leftovers in an airtight container.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

Raspberry, White Chocolate and Almond Sheet Cake (Vegan)

April 18, 2019 by hannahhossack 1 Comment

Raspberry, white chocolate and almond sheet cake – this amazing eggless, dairy free and vegan traybake cake is wonderfully soft and moist and full of fresh raspberries and white chocolate chunks.

This vegan raspberry, white chocolate and almond sheet cake is the kind of cake that you can’t just have one slice of; it is so moist and full of flavour, without being too sickly sweet, that you just can’t help coming back for more….

Vegan Coconut Cake With Lemon Glaze

April 4, 2019 by hannahhossack 6 Comments

Vegan coconut cake – this eggless coconut cake with lemon glaze is really moist and very coconutty. Easy to make and perfect for snacking on!

My husband has declared this vegan coconut cake ‘the best cake ever’, and although I couldn’t possibly label any one cake the ‘best ever’, it is definitely up there with my favourites!…

Sweet Potato Bread With Pecan Streusel (Vegan)

September 12, 2018 by hannahhossack 6 Comments

Sweet potato bread with pecan streusel – a vegan version of the classic Autumnal loaf cake with a crisp, buttery pecan crumble topping. Eggless and dairy free.

Sweet potatoes have to be my favourite vegetable as they are just so versatile. I always have some in the vegetable bowl and cook with them at least a couple of times a week….

Vegan Chocolate Sheet Cake

June 13, 2018 by hannahhossack 13 Comments

Vegan chocolate sheet cake – a soft, moist, delicious chocolate traybake cake topped with rich, smooth vegan chocolate coconut milk ganache. Perfect for feeding a crowd!

If I had to pick a favourite cake flavour, I don’t think I could. But the cake that I crave most often is definitely chocolate. Specifically a dark, intensely chocolatey chocolate cake with a not-too-sweet ganache topping….

Vegan Ginger Cake

April 18, 2018 by hannahhossack 6 Comments

Vegan ginger cake – a moist, sticky, spicy sheet cake that is full of flavour, easy to make and perfect for snacking on. Egg and dairy free.

I know it isn’t really the right time of year for ginger cake, it is much more of an Autumn/Winter kind of thing; but we have been having a lot of dreary weather recently and I have just been in the mood for comforting bakes and warm flavours….

Carrot, Pineapple And Pistachio Cake

March 20, 2018 by hannahhossack 5 Comments

Carrot, pineapple and pistachio cake – a delicious tropical twist on carrot cake topped with a luscious cloud of cream cheese frosting.

I baked this cake a while back but thought that I would wait until nearer Easter to share it. I love carrot cake all year round but Easter does feel like the most appropriate time for it and this cake would be perfect for feeding a crowd at a Spring gathering….

Blueberry Cornmeal Skillet Cake

February 5, 2018 by hannahhossack 1 Comment

Blueberry cornmeal skillet cake – perfect as pudding, a snack or even for breakfast; this skillet cake is moist, buttery and incredibly moreish!

A different kind of cake for you today. This blueberry cornmeal skillet cake isn’t the prettiest, but it is damn tasty; whether you have it hot, straight from the skillet for pudding, or cooled and sliced for breakfast or a snack….

snack cake

How To Make Pumpkin Puree:

How To Make Vegan Pumpkin Bread:

Top Tips:

Optional Mix-Ins:

Can I Freeze This Vegan Pumpkin Bread?:

More Vegan Pumpkin Recipes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Pumpkin Bread

Ingredients

Instructions

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

How Long Will It Keep?:

How To Make Oat Flour:

Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

Ingredients

Instructions

How To Make Vegan Carrot Cake Loaf:

How Long Will This Vegan Carrot Cake Loaf Keep?:

Can I Freeze It?:

Top Tips:

More Classic Vegan Cakes:

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Carrot Cake Loaf

Ingredients

Vegan Carrot Cake Loaf:

Lemon Glaze:

Instructions

Recipe Notes

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.