Vegan Pumpkin Cake with Cheesecake Swirls

lazycatkitchen.com

Debbie Berg

subheading: CHEESECAKE MIXTURE:

130 g / 1 cup cashews, soaked

25 g / 2 tbsp vegan butter (no need to melt)

65 g / ⅓ caster sugar

80 ml / ⅓ cup plant milk

60 ml / ¼ cup lemon juice + zest of ½ lemon

zest of ½ orange

10 ml / 2 tsp vanilla extract

subheading: CAKE WET INGREDIENTS:

300 g / 10.5 oz (approx. 1¼ cup) pumpkin purée*

120 ml / ½ cup plant milk (I used soy)

60 ml / ¼ cup mild tasting oil (I used grapeseed oil)

175 g / ¾ cup + 2 tbsp sugar (I used demerara)

10 ml / 2 tsp lemon juice

subheading: CAKE DRY INGREDIENTS:

220 g / 1¾ cups all purpose white flour or GF flour mix

1 tsp baking powder

1 tsp baking soda

SPICES: 2 tsp cinnamon, 1 tsp ginger, ¾ tsp cardamom, ½ tsp nutmeg, ⅛ tsp cloves

¼ tsp fine salt

½ tsp xanthan gum (recommended only if using GF flour mix)

Directions at lazycatkitchen.com

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