Enjoy delicious oil-free, gluten-free, and refined sugar-free pumpkin cake and muffins. Perfect for a healthy treat any time!
Deliciously Healthy Treats for Every Occasion
This recipe features a delicious pumpkin cake that is both moist and flavorful, perfect for any occasion. The ingredients are primarily plant-based, making it a great option for those following a vegan diet. The wet ingredients include pumpkin puree, flax eggs, date syrup, plant milk, apple cider vinegar, and vanilla extract. The dry ingredients consist of oat flour, almond flour, baking powder, baking soda, salt, and a blend of warm spices such as cinnamon, ginger, cloves, and nutmeg.
To prepare the cake, start by preheating the oven to 350°F and lining a 9-inch pan with parchment paper. The dry ingredients are combined in one bowl, while the wet ingredients are mixed in another. Once both mixtures are ready, they are combined until well blended. The batter is then poured into the prepared pan and baked for 25-30 minutes. For muffins, the batter should fill the cups 3/4 full, with a shorter baking time of around 20 minutes. After baking, the cake should cool completely before adding a sweet white sweet potato frosting made from baked sweet potatoes, medjool dates, cashew butter or tahini, vanilla extract, and plant milk.
Indulge Guilt-Free: Wholesome Delights for Every Fall Craving!
So these right here are the perfect dessert for this time of year I’ve got my pumpkin muffins and I’ve got my pumpkin pound cake with white sweet potato frosting both made healthy vegan Style no oil no wheat no refined sugar if you like pumpkin desserts you’ll love these and today I’m going to show you how to make your.
own all right so we’re going to start by making our pumpkin muffins and to make those muffins this is what we’re going to need now we’re going to start with a fresh organic pumpkin now you could absolutely use canned pumpkin to make this recipe but at this time of year when we have pumpkins fresh this is the.
Way I like to go so I’m starting with a fresh organic pumpkin going to use some almond flour some oat flour date syrup some apple cider vinegar this is a mix of cinnamon cloves nutmeg and some ginger I got some ground flax a little bit of salt some baking soda and baking powder and then some vanilla I’m going to use some Walnut milk that I made here.
And then some water and those are the uh ingredients that we need to make this recipe so let’s get started making these muffins okay so the first thing I’m going to do is cut clean and bake my pumpkin now if you use can obviously you can skip this step and go to the next step all right so I’m going to begin by making a flax egg and a flax egg is just.
A way to replace regular eggs U by using using some ground flax and some water mixing it together set it aside let it thicken a little bit and then that acts as the replacer of the egg in the recipe so people often ask me how do you cook with no oil and no eggs and this is one of the ways by making a flax egg I love it because it’s much healthier it’s.
Easy to do and it works perfectly okay so now we’re going to get our dry ingredients mixed if you’re enjoying this video please like And subscribe below okay so I’ve got my dry ingredients mixed and set aside now I’m going to mix my wet ingredients together before combining the.
two so I’m using Walnut milk which is definitely my favorite nut and my favorite plant milk but you could use any kind of plant milk that you prefer so while I was mixing my wet ingredients of my dry ingredients I had my pumpkin cooling now it’s completely cool I can go ahead and clean it out and then we’re.
Going to get it mashed up and add it to our wet ingredients let’s do it so I want to answer a couple of questions that I think you may have for me number one I’m using pie pumpkins and I use pie pumpkins because they’re smaller and I don’t have so much pumpkin left over but you could use any size pumpkin that you like and then secondly I know some of.
You are thinking I’m going to do this with sweet potatoes and I’m all for it they’re one of my favorite foods and they will work so I ain’t mad at you now I’ve got my dry ingredients and my wet ingredients both prep now it’s time to combine the two and mix them really well together if you’re enjoying this video please like And subscribe.
Below so we’ve got our batter mixed now now it’s time to put our batter into our cupcake molds now if you have kids um this is a great time to let them come in and give you a hand kids love doing stuff like this and so do I so let’s get to it so if You’ seen some of my other videos you probably know that my preference is to use a scoop like this.
And I do it for uniformity when you use a scoop you know that everything is going to be about the right size all right so we’ve got them all filled up here and ready for the oven now I did want to mention that you have some options with these muffins for example you could put some chopped walnuts in here you could put raisins in.
The batter you could even put chocolate chips and make chocolate chip muffins It’s really to your discretion but what I’m going to do to keep it simple is I’m just going to add a walnut on the top of each one of our muffins because I think that’ll add some texture and it’ll look really nice so I’m going to do that now now I know I’ve said it several times.
But it’s worth repeating walnuts are my favorite because they’re so healthy okay I got them all done now I’m going to get them into the oven and get stting on that cake all right so we got our muffins in the oven now it’s time to make this pumpkin pound cake now to make the cake we’re going to use the same ingredients that we did for the muffins.
The difference being we’re going to put frosting on the cake so while our cake is in the oven we’re going to make a delicious um healthy vegan frosting to go over top but first let’s get our cake mix now I have everything mixed I’m just going to spoon my mixture into my pan so you’ll notice I line the pan with parchment paper and this is just to keep.
It from sticking and make it so it’s very easy to remove once the cake is done all right time for the oven all right so now our cake is in the oven while we’re waiting for it to bake and cool let’s go ahead and put together the healthy vegan frosting we’re going.
To use to put over top now it’s a very simple recipe very straightforward I’m going to use some uh Japanese sweet potatoes I’m going to use some um cashew butter some Walnut milk that I made some vanilla and some um Ates now with the sweet potatoes there are a few different varieties of white sweet potatoes I’ve talked about that before these are.
Japanese sweet potatoes the the skin is dark but the flesh inside is actually white I find that this variety of white sweet potatoes a little creamier and a little sweeter than others although the other sweet potatoes will work just as fine too the other white sweet potatoes but this is what we’re going to use today let’s combine it all get our.
Frosting ready and then top that cake now I know some of you are wondering but what if I can’t find white sweet potatoes well white sweet potatoes are delicious but sore are the orange and they’ll work just fine so you can use those in their place all right so I got my frosting done now we’re just waiting for our cake to cool and once it does.
We’ll top it but I wanted to show you this looks just like a traditional frosting only it’s made with no oil and no refined sugar but man is it good so uh so again once our cake cools we’ll get our frosting on there and then it’s time for a taste taste so now that the cake is cooked I’m going to let it cool and then from my favorite part if you’ve.
Been watching you know I love adding the frosting all right we’ve got both of our desserts done and I got to tell you it’s smelling pretty good in here right now I got my pumpkin muffins and I’ve got my pumpkin pound cake with the white sweet potato frosting they both look great smells great let’s give them a taste and just like that I realize that.
I have to retract the statement I just made to you because my absolute favorite part is the taste test frosting would be second yes that’s delicious M frosting is delicious the cake itself is delicious everything about it very good obviously this is going to be good they’re one and the same this is just.
Without frosting more on that instead but I’m going to bite it anyway so glad I did so if you’re new to my channel and you’re wondering how to find the recipe look below the video and tap on the word more and then you’ll see the beginning of the recipe tap on the word more a second time then you’ll see the full recipe and then you can begin.
To make your own thanks for watching
