Vegan Pumpkin Walnut Cake Thermomix Version Food

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Pumpkin-Walnut Cake image

Every spring, Annabelle Lenderick of La Tercera Farm in Marin County sows seeds for a particular kind of pumpkin specifically for this cake of ours. Throughout the summer, it delights me to think about my pumpkins, called Galeux d'Eysines, growing in their special plot of land in Bolinas, at the very tip of the San Andreas fault. This variety of pumpkin is not known for the beauty of its outer skin, which is covered in warts and bumps. Indeed, the first year Annabelle grew the Galeux, at the end of the market she had plenty leftover that did not sell. I took them back to the bakery and discovered just how gorgeous this pumpkin is for baking. The flavor is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as a brick. You can make a puree from any variety of small sugar pumpkins or use canned pumpkin; stir in 1/4 cup water to loosen the puree. This cake can also be made in two 8-by-4-inch loaf pans. It is delicious glazed with chocolate ganache.

Provided by Food Network

Yield Makes one 10-inch bundt cake

Number Of Ingredients 12

1 3/4 cups (9 ounces) all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 teaspoon kosher salt
4 large eggs
1 2/3 cups (12 ounces) sugar
1 cup vegetable oil
1 3/4 cups homemade pumpkin puree or one 14-ounce can pure solid-pack pumpkin mixed with 1/4 cup water
1 cup (3 1/2 ounces) small walnut pieces, toasted
1/4 cup chocolate ganache (optional)


  • Liberally butter a 10-inch bundt pan and dust with flour. Tap out the excess flour. Preheat the oven to 350 degrees F. Sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt into a bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar and whisk on medium speed until well combined and lightened in color, about 2 minutes. Reduce the speed to low, slowly drizzle in the oil, and whisk until combined, then whisk on high speed for 1 minute to emulsify. Switch to the paddle attachment. Add the pumpkin puree to the egg mixture and mix on medium speed just until combined. Add the dry ingredients in 3 additions, mixing just until combined after each addition, approximately 5 seconds each time. Remove the bowl from the mixer and scrape down the sides with a rubber spatula. Fold in the walnuts by hand. Pour the batter into the prepared pan. Bake until the cake springs back when touched and a tester inserted in the center comes out clean, 40 to 50 minutes. Transfer to wire racks and cool in the pan for 10 minutes. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Serve right away, or wrap tightly in plastic wrap and refrigerate until you are ready to serve and up to 3 days. To freeze, wrap tightly in a second layer of plastic wrap and store in the freezer for up to 2 months. Serve at room temperature. Note: To make your own pumpkin puree, preheat the oven to 400 degrees F. Scrub a small (about 4 pounds) sugar pumpkin well and wipe dry. Cut the pumpkin in half and place the halves, flesh-side down, on a greased cookie sheet and bake until very soft, about 1 hour. Let the pumpkin cool. Scrape out the seeds and stringy fibers and discard. Scoop out the flesh of the pumpkin and process until smooth in a food processor or pass through a food mill to make a puree. Makes about 2 1/2 cups puree.
  • Chocolate Ganache: We make 20 gallons of chocolate ganache every week at Miette as it is used in or on many of the things we make. Miette's recipe for this exquisite, velvety ganache is based on a recipe by Robert Linxe in the cookbook from La Maison du Chocolat in Paris, La Maison du Chocolat: Transcendent Desserts by the Legendary Chocolatier, which is why we call it the "MDC" in the bakery. We use chocolate with 62 percent cacao. Guittard and Scharffen Berger are our preferred brands, but feel free to try any chocolate to your taste. Makes about 3 cups 10 ounces 62 percent cacao chocolate, chopped 2/3 cup (2 1/2 ounces) sifted powdered sugar 3/4 cup plus 1 tablespoon heavy cream 2 large egg yolks 3 tablespoons unsalted butter, at room temperature Combine the chocolate and powdered sugar in a heatproof bowl. In a saucepan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate and stir until the sugar is dissolved. Nest the bowl over a pan of simmering water to make a bain-marie. Heat, stirring, until all of the chocolate is melted and the mixture is smooth. Remove the bowl from the heat. Whisk the egg yolks together in a small heatproof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolks while whisking, to temper them. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine-mesh sieve into a clean heatproof bowl. Use the ganache immediately, or transfer to an airtight container and refrigerate for up to 2 weeks. Ganache does not freeze well. Next, microwave on 50 percent power for 10-second intervals, stirring between each, until the ganache reaches the desired consistency. You will usually need to add 1 or 2 tablespoons of hot water to loosen a cold ganache. For a glossy shine, it needs to return to the mixer for beating. For more specific instructions, see individual recipes.


Vegan Pumpkin Walnut Cake image

Make and share this Vegan Pumpkin Walnut Cake recipe from

Provided by SaveACow

Categories     Dessert

Time 50m

Yield 1 9 inch cake, 9 serving(s)

Number Of Ingredients 14

1 3/4 cups cake flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
vegan egg replacer powder for 2 egg
3/4 cup light brown sugar
1/2 cup vegetable oil
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup soymilk
1 teaspoon vanilla
3/4 cup walnuts, chopped coarsely


  • Position a rack in the center of the oven. Preheat to 350°F Grease and flour inside of a 9 inch square baking pan.
  • Sift together the flour, baking soda, cinnamon, ginger, nutmet, and salt into a bowl. Whisk to combine well, and set aside.
  • In the bowl of an electric mixer with the whisk attachment, beat egg replacer and sugars at low speed about 2 minutes until pale. Add oil, pumpkin, milk, and vanilla and mix until blended.
  • Add flour mixture at low speed in three additions, mixing just until blended. Remove bowl from mixer and stir in walnuts. Pour into pan and smooth top.
  • Bake for 30 minutes, until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack.
  • To serve, cut into squares; may frost with vanilla frosting if desired.

Nutrition Facts : Calories 412.5, Fat 18.9, SaturatedFat 2.2, Sodium 279.9, Carbohydrate 58.6, Fiber 1.4, Sugar 35.4, Protein 4.1


Vegan Apple Walnut Cake image

This is probably one of our favorite deserts! It's a good vegan comfort food. We got it from a friend and altered it to perfection.

Provided by Enjolinfam

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 12

1 1/2 cups vegetable oil
2 cups granulated sugar
2 egg substitute, equivalent to 2 egg or 1/2 cup soft silken tofu
3 tablespoons vanilla
1 1/2 cups all-purpose flour
1 1/2 cups wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1 cup walnuts
3 cups apples


  • Chop walnuts and dice apples.
  • Preheat the oven to 350°F In a large bowl, combine the oil, sugar, egg substitute, and vanilla.
  • In a separate bowl, sift the flour, baking soda, and salt.
  • Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed.
  • Fold in the walnuts and diced apples. The batter will be a little stiff.
  • Pour it into a greased and floured 10-inch tube or Bundt pan or use two bread pans.
  • Bake the cake at 350°F for 1 hour and 15 minutes.

Nutrition Facts : Calories 425.8, Fat 25.6, SaturatedFat 3.2, Sodium 264.7, Carbohydrate 46.7, Fiber 2.7, Sugar 28, Protein 3.9


Pumpkin Walnut Cake image

Rich, Moist and Delicious fall pumpkin cake. Try it thinly sliced with sauted apples and whipped cream. from Canadian Living mag.

Provided by Derf2440

Categories     Dessert

Time 2h5m

Yield 16 serving(s)

Number Of Ingredients 20

1 cup butter, softened
3 cups packed brown sugar
4 eggs
1 tablespoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup chopped walnuts, toasted
1 (14 ounce) can pumpkin puree
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup cold butter, cubed
1/2 cup chopped walnuts, toasted


  • Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
  • Set aside.
  • In bowl, beat butter with sugar until fluffy.
  • Beat in eggs, one at a time, beating well after eaach addition.
  • Beat in vanilla.
  • In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
  • Stir in walnuts.
  • Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
  • Scrape batter into prepared pan.
  • Streusel: In small bowl, stir together, flour, sugar and cinnamon.
  • Using pastry blender or 2 knives, cut in butter until mixture clumps together.
  • Stir in walnuts.
  • Sprinkle over batter in pan.
  • Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
  • Let cool in pan on rack for 15 minutes.
  • Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
  • Let cool completely on rack.
  • Run knife around tube.
  • Using wide spatulas, gently lift out cake and peel off paper.
  • Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
  • Or overwrap in heavy duty foil and freeze for up to 2 weeks.

Nutrition Facts : Calories 467.4, Fat 20.8, SaturatedFat 10, Cholesterol 91, Sodium 348.6, Carbohydrate 66.7, Fiber 1.5, Sugar 43.9, Protein 5.8


Vegan Pumpkin Cake image

Make and share this Vegan Pumpkin Cake recipe from

Provided by Ex-Pat Mama

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 13

1 cup brown sugar
1/2 cup vegetable oil
1/2 cup maple syrup
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed)


  • Preheat oven to 375°F.
  • Grease an 8x8 baking pan. Line the bottom with parchment paper.
  • Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved.
  • In a separate bowl, sift together the flour, spices and salt.
  • In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture.
  • Spread the batter into the prepared pan.
  • Bake 55 minutes to an hour.

Nutrition Facts : Calories 218.4, Fat 7.1, SaturatedFat 1, Sodium 180.1, Carbohydrate 37.1, Fiber 0.8, Sugar 19.8, Protein 2.3


Pumpkin Spice Walnut Cake image

Thank you Country Home for this wonderful recipe!! I wanted to share with you all:-) The recipe needed to be written out for ease of use so I did (they had it jumbled up on the website). I added walnuts to the those! If you don't have BUTTERMILK then use cow's milk mixed with 2 TBSP of white Vinegar. I also included the frosting that I used instead of the one the site had. Also if you only have a 1/4 cup and not a 3/4 cup simply fill a 1 cup up to about 1/2 inch from the top other wise you'll have to use the 1/4 cup 3 times....just a nice little short cut I like to use:-)

Provided by MrsScarlettOhara

Categories     Dessert

Time 45m

Yield 2 LAYER CAKE, 15 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
2 ounces chopped walnuts (throw it into the batter or save it to sprinkle on top of the frosting in the end)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup softened butter
1/4 cup shortening
1 1/2 cups sugar
1/2 teaspoon vanilla
2 eggs
3/4 cup buttermilk or 3/4 cup sour milk
3/4 cup canned pumpkin


  • Preheat the oven at 350.
  • In a medium bowl stir together the first 10 ingredients listed; set aside.
  • beat softened butter and shortening on medium to high speed for 30 seconds.
  • Add sugar and vanilla; beat until well combined.
  • Add eggs, 1 at a time, beating well after each addition.
  • Measure Buttermilk in a liquid measuring cup then stir in Pumpkin. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.
  • Pour into prepared pans, spreading evenly.
  • Bake in a 350° oven for 30 to 35 minutes (for a 9inch only 25 min) or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.
  • 1 8oz pk cream cheese.
  • 2 cups powdered sugar (or more if you want a thicker frosting).
  • 4 TBSP unsalted butter.
  • 1 TBSP cream (optional).
  • Combine frosting in no particular order & use. Be sure to store the cake in the fridge due to the cream cheese in the frosting.

Nutrition Facts : Calories 240.6, Fat 9.9, SaturatedFat 3.4, Cholesterol 33.4, Sodium 196.6, Carbohydrate 35.3, Fiber 1.2, Sugar 21.2, Protein 3.7


Vegan Pumpkin Walnut Cake - Thermomix Version image

Make and share this Vegan Pumpkin Walnut Cake - Thermomix Version recipe from

Provided by Ex-Pat Mama

Categories     Dessert

Time 45m

Yield 16 serving(s)

Number Of Ingredients 15

100 g vegan butter, I use Banana Vegan Butter
200 g brown sugar
120 g white sugar
vegan egg replacer powder for 2 egg
100 g soymilk
1 teaspoon vanilla extract
200 g pumpkin puree, I used fresh but canned is OK
250 g flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon mace
50 g walnuts, coarsely chopped


  • Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
  • Mix butter and sugars 10 seconds/speed 4 - or until combined.
  • Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
  • Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
  • Add the walnuts and stir in by hand - the Tmix will pulverize them!
  • Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.

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