• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This African Cooks

And you should too!

  • About
  • Recipes
  • Contact

Vegan Pumpkin Whiskey Butter Cake

November 29, 2016 By Erica N 4 Comments

img_7248

So it has been a long time since I posted…I know (tsk tsk).  Believe me when I say I’ve been cooking, I’ve got the Instagram posts to prove it; however, consistently blogging is much harder than I anticipated.  Hate to be one for excuses but I truly have had a lot going on that has unfortunately made it hard to keep up.  Being a full-time working mom with a one year old is no joke, and to top it off I continue to have those crazy migraine headaches that make it a real challenge to get to blogging.  That all said I apologize, and being one who’s indifferent to New Year’s Resolutions want to start getting better at these posts beginning December.  I am openly inviting any and all who are interested in keeping me accountable to do better.  In return I would love to reciprocate the same to any who would like to be involved.  Just shoot me a quick note at thisafricancooks@gmail.com to connect further.

And kuddos to all the moms out there who do it all, especially those single moms!  Ava has two parents at home and it’s still difficult. Toddlers require a lot of time and attention is an understatement.  I see why the rich have nannies and housekeepers LOL.  Anyways we are still in the fall season, which means apples, pumpkins and all things warm and fuzzy i.e. my Bearpaw Boots (haha I know, I know they are just so comfy). 612w_220_list

Now back to the point, I’ve been making mainly pies and cakes lately.  Per a number of local requests, yesterday I made a vegan cake.  As one who is far from vegan you may ask why?  Well the long of the short is that it was Michael’s great idea to suddenly try a vegan diet for one week.  He had spoke with a number of larger guys at the gym that had shed some serious pounds simply by going the vegan route with their diet.  But back to his request you should have seen my face…like whatttt?!  No cheese, meat, fish, turkey bacon, or honey.  You gotta be kidding me.  Power to the Vegans out there as it is such a restrictive diet to me, or so I thought.  So crazy enough for me I decided to go for it.

Make it publicly known, This African Cooks very first vegan recipe (yes, in life) was a vegan cake with pumpkin puree.  It was so darn good! I mean I couldn’t tell the tell the difference between this and regular dairy filled cake.  To top it off, Michael said it was the best cake he had ever ate!  And if Michael says it then it must be true, because after all he thinks he’s a food critic LOL (now I’m going to hide and hope he doesn’t notice that I’m talking about him on here).  Sadly, however, my vegan diet lasted only one meal…so pitiful, I know.  Reason being my pantry and fridge were not really prepared for it (haha).  This meant both a lack of non-animal byproduct foods and too much animal byproduct foods, including meats.  I’ve heard for many it has to be a gradual process, where you go from eating everything (except pork of course…yuck!) to pescatarian, to vegetarian, and finally vegan.  I’m quite certain this is how it will need to go down in my household if it is ever going to stick long term.  Additionally, it goes unsaid, but the next time I attempt going vegan I need to make sure I have all the necessary ingredients available…duh!  Also know I will be trying to incorporate more vegan and vegetarian meals to my recipes on this blog.  I am well aware that there are many out there who follow these wonderful diets and I want to make sure you can also enjoy the flavors I create.  Anyways, everyone seriously needs to try this cake; it is divine.img_7258

Print Recipe
Vegan Pumpkin Whiskey Butter Cake
Vegan butter cake, no dairy or other animal products
Course Dessert
Cuisine American
Prep Time 30 min
Cook Time 60 min
Servings
people
Ingredients
Batter
  • 2.5 cups all purpose flour
  • 1/2 cup cake flour
  • 1 cup Dairy free vegan butter Earth Balance Vegan butter or 2 sticks
  • 1 cup Pumpkin puree I use Libby's
  • 1 cup Light brown I use Simple Truth Organic
  • 1/2 cup cane sugar I use Simple Truth Organic
  • 1 cup Coconut milk I use Califia Toasted Coconut Almond Milk
  • 3 tbsp Rye whiskey I used Knob Creek Straight Rye Whiskey
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp Vanila extract
  • 1.5 tsp cinnamon Ground
  • 1/2 tsp all spice Plus another pince
  • 1/2 tsp Lemon zest
  • 1/2 tsp salt
  • 1/2 tsp White vineger Or apple cider vineger
Glaze
  • 2 tbsp Rye whiskey same as above
  • 1/2 cup brown sugar light brown sugar
  • 4 tbsp Dairy free butter
  • 1 tbsp cane sugar
  • 1 tsp Corn syrup
  • 1/2 tsp Lavender extract You can use vanilla if you don't have lavender
  • 1 tsp Water
Course Dessert
Cuisine American
Prep Time 30 min
Cook Time 60 min
Servings
people
Ingredients
Batter
  • 2.5 cups all purpose flour
  • 1/2 cup cake flour
  • 1 cup Dairy free vegan butter Earth Balance Vegan butter or 2 sticks
  • 1 cup Pumpkin puree I use Libby's
  • 1 cup Light brown I use Simple Truth Organic
  • 1/2 cup cane sugar I use Simple Truth Organic
  • 1 cup Coconut milk I use Califia Toasted Coconut Almond Milk
  • 3 tbsp Rye whiskey I used Knob Creek Straight Rye Whiskey
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1.5 tsp Vanila extract
  • 1.5 tsp cinnamon Ground
  • 1/2 tsp all spice Plus another pince
  • 1/2 tsp Lemon zest
  • 1/2 tsp salt
  • 1/2 tsp White vineger Or apple cider vineger
Glaze
  • 2 tbsp Rye whiskey same as above
  • 1/2 cup brown sugar light brown sugar
  • 4 tbsp Dairy free butter
  • 1 tbsp cane sugar
  • 1 tsp Corn syrup
  • 1/2 tsp Lavender extract You can use vanilla if you don't have lavender
  • 1 tsp Water
Instructions
  1. Always be sure to gather all of your ingredients beforehand. Combine coconut milk and vinegar to give it the sour taste of buttermilk. Then add 3 tablespoons of whiskey, mix and set aside. Preheat oven to 350 degrees. Butter and spray a bundt pan, set aside.
  2. Cream together both sugars and butter until smooth.
  3. Next add 1 cup of pumpkin puree, plus one additional tablespoon of the same. Add vanilla extract and cream.
  4. Add cinnamon, all spice, and lemon zest and continue mixing until well incorporated. In a bowel mix salt, baking soda, baking powder and flour with a spoon. Add flour mix to creamed ingredients, and slowly begin to mix while adding milk. Mix until creamy.
  5. Once batter is ready, pour batter into bundt pan and bake for 60 minutes. Oven may vary by 5 minutes or more, so keep an eye on the cake.
  6. A few minutes before baking is completed make your glaze: melt batter in a small pan on medium to low heat, add brown sugar and continue to stir until sugar starts dissolving. Add whiskey and lavender extract so that the glaze will bubble, then stir in corn syrup. Cook for 1-2 minutes, continue to stir and turn off stove.
  7. Once the cake is ready, insert a toothpick in the cake and make sure its dry when you pull it out. If not it may need to bake longer. If dry then pull out of the oven and poke holes all over the top so that the glaze can seep in a bit. Next add half of the glaze and let cake cool for 30 minutes.
  8. After 30 minutes flip cake onto a serving plate or cake stand, and pour the remaining glaze on top of the cake. As with all upside down cakes the previous bottom then becomes the top of the cake, where there is usually a design. Sprinkle with vegan confectioners sugar and serve with homemade vegan cool whip, vegan ice cream or by itself. Tip: The other half of the glaze thickens up when waiting for cake to cool. To make it more liquid-like, just add water to glaze, stir and then place on stove to heat. Stir in cane sugar to dissolve, and pour glaze on top of cake like the directions state.
  9. Enjoy to all my vegans and non vegans alike! dust with confectioners sugar, top with vegan ice cream! It should be pretty delish and moist for everyone. Please rate and comment 🙂 Thanks, This African
Share this Recipe

Related

Filed Under: Dessert, Recipe Tagged With: butter, cake, dessert, post-dinner, pumpkin, sweet, vegan, whiskey

Reader Interactions

Comments

  1. Joanna says

    September 16, 2018 at 12:11 pm

    I made this last year for my Outlander premier party. It came out AMAZING. It’s a great fall recipe and I plan on making it again this year! Thank you so much for creating this delicious dessert!

    Reply
    • Erica N says

      September 18, 2018 at 7:27 pm

      Oh gosh thank you so much, I’m so glad you liked it 😀. Fall is a favorite season, all the apples and pumpkins. I can’t wait to come up with more fall recipes.

      Reply
  2. Kristin says

    October 14, 2020 at 4:08 pm

    I am very excited to try this! Can I use fresh pumpkin or squash purée instead of canned?

    Reply
    • Erica N says

      October 14, 2020 at 5:40 pm

      Yes that should be perfectly fine 😀

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Here by way of Ghana, Holland, USA...OB Nurse by day, moonlighting as a homecook by night. Welcome to my blog and thanks for your support. Click below to learn more about me!


Follow me on Instagram!

Learn More About Me...

Recent Posts

  • How to make Korean Gochugaru Salmon Whole30/Paleo
  • How to make stuffed cheese pizza rolls
  • how to make Air Fryer Crispy Korean Gochugaru Chicken Wings Whole30/Paleo/glutenfree
  • Grilled pineapple and shrimp thai red curry spaghetti squash noodles whole30/paleo
  • Dry-Aged Beef Mongolian Steak Bites Whole30/Paleo

Recent Comments

  • Erica N on How to make Korean Gochugaru Salmon Whole30/Paleo
  • Amy on How to make Korean Gochugaru Salmon Whole30/Paleo
  • Amy on How to make Korean Gochugaru Salmon Whole30/Paleo
  • Elena Forschino on Moist double chocolate brownies with crunchy toffee pieces
  • Erica N on Sourdough Flatbread Pizza

Archives

  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • January 2020
  • August 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • May 2018
  • April 2018
  • March 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • May 2017
  • April 2017
  • March 2017
  • November 2016
  • October 2016
  • September 2016
  • August 2016

Categories

  • Bread
  • Breakfast
  • Brunch
  • Dessert
  • Dinner
  • Lunch
  • Paleo
  • pizza
  • Recipe
  • snack
  • Whole 30

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Footer

About Me


Follow me on Instagram!

Learn More About Me…

Copyright © 2021 · THIS AFRICAN COOKS · ALL RIGHTS RESERVED