Ingredients
Frosting
- 150 g / 5.3 oz (approx. ¾ cup) silken tofu
- 60 g / ¼ cup pecan butter
- 35 g / ¼ cup icing sugar, adjust to taste
- a good pinch of salt
- ½ tsp cinnamon
- 1 tsp vanilla bean paste
- 40 g / 3 tbsp fragrance-free coconut oil or vegan butter, melted
Cake Batter
- 300 g / 10.5 oz (approx. 1¼ cup) pumpkin purée
- 120 ml / ½ cup plant milk (oat milk recommended)
- 60 ml / ¼ cup mild tasting oil (coconut oil melted if preferred)
- 175 g / ¾ cup + 2 tbsp demerara sugar or coconut sugar
- 10 ml / 2 tsp lemon or lime juice
- 220 g / 1¾ cups all purpose white flour or gluten-free flour mix
- 1¼ tsp baking powder
- 1 tsp baking soda
- 1½ tsp cinnamon
- 1 tsp ginger
- ½ tsp allspice
- ½ tsp cardamom
- ¼ tsp fine salt
- ½ tsp xanthan gum (recommended if using gluten-free flour)
- 100 g / 3.5 oz pecans, divided
Instructions
- Prepare the frosting: Place all frosting ingredients—silken tofu, pecan butter, icing sugar, salt, cinnamon, vanilla bean paste, and melted coconut oil or vegan butter—into a food processor. Process until the mixture is completely smooth and free of lumps. Transfer to an airtight container and refrigerate for several hours or ideally overnight to allow the frosting to set.
- Preheat and prepare the baking tin: Warm the oven to 180° C / 355° F. Grease and line a 900 g / 2 lb loaf or cake tin with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the pumpkin purée with plant milk, sugar, mild oil, and lemon or lime juice. Stir thoroughly until well combined.
- Sift dry ingredients: Place a fine sieve over the bowl and sift in half of the flour, baking powder, baking soda, all spices (cinnamon, ginger, allspice, cardamom), and salt. If using gluten-free flour mix that does not already contain xanthan gum, add it now.
- Incorporate dry ingredients gently: Use a spatula to start mixing the dry ingredients into the wet, making small circular motions in the center of the bowl to minimize lumps. Gradually increase the circle size to incorporate more flour, mixing slowly and gently.
- Add remaining dry ingredients: Sift in the remaining flour and repeat the gentle mixing process as before, ensuring no streaks of flour remain but avoiding overmixing to maintain tenderness, especially if using gluten-containing flour.
- Fold in pecans: Gently fold two-thirds of the chopped pecans into the batter, distributing them evenly without deflating the mixture.
- Transfer and bake: Pour the batter into the prepared cake tin and spread evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out fairly clean. Expect a moist texture rather than completely dry.
- Cool and frost: Remove the cake from the oven and allow it to cool completely in the tin before carefully removing it. Once cooled, spread the set pecan frosting evenly over the top of the cake.
- Garnish and serve: Sprinkle the remaining pecans over the frosted cake. For extra flavor, toast the pecans lightly before adding. Slice the cake using a serrated knife for neat pieces. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- Use silken tofu for the creamy frosting texture—ensure it is well blended to avoid lumps.
- Adjust icing sugar amount in the frosting for your preferred sweetness level.
- If using gluten-free flour, xanthan gum is important for texture unless your blend already contains it.
- Toast pecans before adding for a richer nutty flavor.
- Do not overmix the batter once flour is added to keep the cake light and tender.
- Keep the cake refrigerated after frosting as it contains fresh tofu which needs to be kept cool.
- A serrated knife cuts the cake best without crumbling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake
- Method: Baking
- Cuisine: Vegan, American-inspired
- Diet: Vegan
