Plant-based recipes: vegan pumpkin cake

November is World Vegan Month, so I thought I’d post a few recipes that might tempt you into trying vegan food. The first week is a seasonal favourite of mine: pumpkin cake. I’m not sure of the origin of this recipe – I think I got it from my mum, but don’t know where she got it from! It’s a very simple recipe, and I passed it on to a work colleague who made the cake for a leaving do and it tasted better than when I make it!

Carved pumpkin with candlelight inside
Uh-oh, someone looks cross because they didn’t get any cake. (Photo credit – friend)

Vegan pumpkin cake


  • 12 oz / 350g pumpkin cubes (peeled & chopped flesh)
  • 5 tablespoons oil
  • 2 tablespoons syrup
  • 2 ½ oz / 75g brown sugar
  • 9 oz /260g self-raising flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp cloves
  • 4 oz / 120g dates chopped or sultanas


  1. Peel and cut the pumpkin to create the amount of pumpkin needed. Cook the pumpkin cubes in a little water and then puree or whiz up.
  2. Add the oil and syrup to the pumpkin puree and whiz again.
  3. Stir in the sugar.
  4. Sift in the flour and all spices and baking powder. Stir well.
  5. Add the dried fruit. Stir well.
  6. Grease a big loaf tin. Bake at 190C for 45mins to 1 hour. Cool slightly before removing from tin.

For more recipes see the links on my plant-based food blog post, or sign up for the great vegan challenge for the month of November.

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