Delicious Vegan Desserts ~ Vegan Pumpkin Banana Cake

When pumpkin season rolls around, I love to grab all different types and experiment with them especially in the form of desserts. Don’t get me wrong, I love a good pumpkin bisque but finding new ways to incorporate pumpkins into different desserts–and watching my non-vegan friends and family to totally fall in love with them–is such a treat!

Today’s pumpkin is just a regular small orange pumpkin known as the Cinderella pumpkin. It is small and bright orange with a noticeable stem and a sweet flavor. This type of pumpkin works well in pie and cake recipes. I always grab whatever I can find and hope for the best. So far I haven’t found a pumpkin that doesn’t translate well into both sweet and savory vegan recipes.

But today, we’re talking CAKE. I used one of my old banana bread recipes and added a bit more vegan plant milk to give it a more cake-like consistency. If you have a better pumpkin cake recipe I would love to see it!

Now…onto the Vegan Pumpkin Banana Cake Recipe.

What You Need:

Baking dish (I used 9×13 glass dish)
Mixing Bowls (one for wet and one for dry)
Silicon brush
Hand mixer

Ingredients:

Banana
Pumpkin
Dark brown sugar
Whole wheat flour
Almond milk (unsweetened)
Vegan butter (more to grease the baking dish)
Walnuts (optional)
Extract (I used a mix of almond & rum)
Baking soda
Baking powder
Ground ginger
Vegan egg replacement (or flax eggs)

Track Your Nutrition & Health Data with cronometer.com

Make The Cake:

~Pre-heat oven to 175c
~Brush vegan butter on bottom and sides of baking dish, set aside
~Cream together vegan butter and sugar until blended
~Slowly add in vegan egg replacement and mix again
~Add in banana, pumpkin, plant milk and extract
~Mix in flour, ginger, baking powder & soda
~Stir in walnuts, if desired
~Bake 30 to 40 minutes until a toothpick comes out clean

Tips:

*Add in your favorite nuts if you’re not a fan of walnuts, even try candied nuts right on the bottom. My MIL loves it and I do it often
*Instead of ground ginger, use your own Pumpkin Spice flavor blend
*Divide batter to make 2 round cakes and a frosting
*Add a glaze. I used brown powdered sugar, almond milk and pumpkin pie syrup.