I had to find a use for the batch of sour cream I made, and since it's most definitely soup weather, I decided to make some cream of pumpkin soup and, well, you don't really need an excuse to make cake! By roasting the pumpkin, this soup is full of intense flavour, and really smooth and creamy. It's just one of those simple, classic recipes.
The cupcake recipe is adapted from one of my favourites - East Coast Coffee Cake from Vegan Brunch. It has a very light texture, not too sweet, with a really yummy crunchy crumble on top and a fruity filling. I've made these cakes so many times now I've made lots of modifications, so I thought it was worth posting my version. My main aim has been to make a lower GI alternative, so there's less wheat flour and more oats and nuts. Another little tip...I always include two tablespoons of arrowroot when baking eggless cakes, pancakes, etc. It really improves the texture.
In this version I've used blackberry jam, but most often I peel and thinly slice a couple of granny smith apples and zap them in the microwave with a little sugar and cinnamon, add a squeeze of lemon juice, and use that. I've also made these cakes with halved and pitted fresh cherries, and frozen berries. You could also change the walnuts in the crumb topping to a different nut to compliment your choice of fruit, such as toasted, peeled and crushed hazelnuts if you're doing a raspberry version, or apricot and almond. Macadamias would be great too (with a little coconut in the topping), if you made these cakes with pineapple.
Although these are vegan recipes, you could easily substitute the non-dairy ingredients with dairy if you like. Here are the recipes...Read More