Vegan Hidden Pumpkin Loaf Cake
This hidden pumpkin loaf cake is perfect for a simple halloween bake. There may be a few steps, as it takes a while with the need to bake two sponges, but it's defiantly worth it. Despite the time it takes, it's very easy to make and has an effective little surprise in the centre when you cut onto it. The cake isn't too sweet and with the cinnamon and ginger, there's a spice-like flavour throughout. This works well with the contrast of the sweet cream cheese topping.
This loaf cake is light and fluffy, not too sweet and has a hit of extra flavour in the spiced pumpkin sponge in the centre. The cream cheese and cinnamon topping adds a slight sweetness in contrast, but doesn't distract too much from the cake itself. With only two bowls, a loaf tin, whisk and spatular needed, this loaf cake requires no fancy equipment... and the hidden pumpkin adds a little fun!
Can I hide a different shape?
Yes of course, you can use whatever cookie cutters you have, for any holiday (like a gingerbread man for Christmas) and any occasion. It would be best to use a shape that has large areas, rather than small details, as they may get lost or broken when they're cut out.
Do I need to colour the sponge?
This is totally up to you... depending on what shape you go for to be hidden in the cake. You could also colour the outer vanilla sponge too if you'd like.
What yoghurt should I use?
For this loaf cake, I used a plain yoghurt from Cocos Organic, as it's nice and thick. But you can use a greek-style yoghurt or natural yoghurt if you'd prefer. As long as it's not flavoured, like vanilla, whichever you go for will work.
What flavours are in this loaf cake?
The outside sponge is the classic flavour of vanilla, simply flavoured with vanilla extract. The hidden pumpkin shaped sponge is flavoured with cinnamon and ground ginger. If you would like more of a spiced flavour, then you could some mixed spice to the cake batter... 1 tsp should be plenty.
Do I need any fancy equipment?
Nope not at all! All you need is a bowl, loaf tin (I use a 5 x 9 inch loaf tin), pumpkin cookie cutter, knife and a whisk. This can be made easily by hand - there's no need for a mixer as the butter and sugar isn't creamed together - the butter is melted first and then whisked with the sugar and other wet ingredients. I use an ice cream scoop to transfer the cake batter to the lined loaf tin, then a spatula to gently spread it around the tin evenly.
How do I store this loaf cake?
This loaf cake can be stored in an airtight container for up to a week. It would be best to store this in the fridge in the container, because of the dairy-free cream cheese. But as long as the container is airtight, it shouldn't affect the texture of the sponge at all.
What goes into this hidden pumpkin loaf cake?
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Yoghurt - I used a thick plain yoghurt from Cocos Organic, though a greek style or natural yoghurt will be great too.
Dairy-Free Milk - any dairy-free milk will work well... I usually go for oat milk.
Vanilla Extract - this boosts the other flavours in loaf cake.
Caster Sugar - the sugar provides the sweetness to the loaf cake.
Plain Flour - this makes up the base of the cake and gives it the texture.
Baking Powder & Bicarbonate Soda - these will help the loaf cake to rise as its baking.
Cinnamon & Ginger - this gives the hidden pumpkin a little spice-like flavour... another little surprise in this cake.
Orange Food Colouring - a few drops will give the hidden pumpkin its colour.
Dairy-Free Cream Cheese - this is for a little extra flavour and decoration on top of the cake.
Icing Sugar - this mixes with the cream cheese, for a boost of sweetness.
This hidden pumpkin loaf cake is perfect for a simple halloween bake. There may be a few steps, as it takes a while with the need to bake two sponges, but it's defiantly worth it. Despite the time it takes, it's very easy to make and has an effective little surprise in the centre when you cut onto it. The cake isn't too sweet and with the cinnamon and ginger, there's a spice-like flavour throughout. This works well with the contrast of the sweet cream cheese topping.
This loaf cake is light and fluffy, not too sweet and has a hit of extra flavour in the spiced pumpkin sponge in the centre. The cream cheese and cinnamon topping adds a slight sweetness in contrast, but doesn't distract too much from the cake itself. With only two bowls, a loaf tin, whisk and spatular needed, this loaf cake requires no fancy equipment... and the hidden pumpkin adds a little fun!
Hidden Pumpkin Loaf Cake
Total Time : 1 hour 45 - 55 minutes
Preparation Time : 15 minutes
Baking Time : 1 hour 30 - 40 minutes
Servings : 12 slices
Ingredients
– For the Pumpkin Loaf –
150g Dairy-Free Yoghurt, flavourless
60g Dairy-Free Butter, melted
100ml Dairy-Free Milk
1 tsp Vanilla Extract
150g Caster Sugar
250g Plain Flour
1 tsp Baking Powder
2 tsp Bicarbonate Soda
2 tsp Cinnamon
1 tsp Ginger
Orange Food Colouring
– For the Vanilla Loaf –
150g Dairy-Free Yoghurt, flavourless
60g Dairy-Free Butter, melted
100ml Dairy-Free Milk
1 tsp Vanilla Extract
150g Caster Sugar
250g Plain Flour
1 tsp Baking Powder
2 tsp Bicarbonate Soda
– For the Topping –
150g Dairy-Free Cream Cheese
350g Icing Sugar
1/2 tsp Cinnamon
Method
– For the Pumpkin Loaf –
Preheat the oven to 160C fan and line your 5 x 9 inch loaf tin with parchment paper.
In a bowl, add the yoghurt, milk, melted butter, vanilla extract, sugar and whisk until they're all combined and smooth.
Then add in the flour, baking powder and bicarbonate soda. Whisk these into the wet mixture, until it forms a thick batter.
When it's formed a batter, gently fold in your food colouring until the batter is evenly coloured.
Using a spoon (or an ice cream scoop like I prefer to!) transfer your cake batter into your lined loaf tin and gently with a spoon or spatula, spread it to the sides (and flatten the top to make it even).
Pop it in the oven and bake for 45 - 50 minutes, until a skewer comes out clean.
Once baked, leave it in the tin to cool for 5 minutes, then transfer it to a rack to cool (removing the parchment paper).
– For the Vanilla Loaf –
Whilst the orange loaf is cooling, line the loaf tin again.
Repeat the process to make the vanilla cake batter - combining the wet ingredients, then adding in the dry.
Transfer a small amount of your batter to your lined loaf tin, enough to cover the bottom of the tin, then place to one side.
Once cooled enough to cut, slice your orange loaf into slices, the same thickness as your pumpkin cookie cutter to make it easier. Use your cookie cutter to press out the pumpkin shape in each slice.
Line all the pumpkins into your loaf tin, as if they had been baked in the tin.
Transfer the remaining vanilla cake batter on top and around the pumpkins, gently easing it down the sides and smoothening the top.
Then pop it back in the oven at 160C fan for 45 - 50 minutes (or until a skewer comes out clean).
Once baked, leave it in the tin to cool for 5 minutes, then transfer it to a rack to cool fully (removing the parchment paper).
– For the Topping –
Once the loaf cake is fully cooled, we can decorate it! Pop the dairy-free cream cheese in a bowl with your icing sugar and cinnamon, whisking them together.
Spread the icing onto the top of your loaf cake... then slice and enjoy!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
