Eggless mini pumpkin cake – Vegan

Check the texture of the cooked, blended pumpkin. It should be thick and firm, like a purée, not a runny cream.
To make it, just cook the pumpkin in a pan with a little water, then blend it.

Preheat a conventional oven to 175 °C. Carefully oil the 2-serving mould, paying special attention to the grooves and corners.

Put 70 g of pumpkin purée, the sugar, oil, soy milk and, if you like, the vanilla into the blender. Blend briefly until smooth.

Add the flour, baking powder, salt, cinnamon and nutmeg to the blender. Pulse very briefly, only until the flour is no longer visible.

Pour the batter into the oiled mould, filling it no more than two thirds of the way up.

Bake in a conventional oven preheated to 175 °C for about 40–45 minutes. The exact time can vary slightly depending on your oven and mould.

The cake is ready when a skewer inserted in the centre comes out clean or with a few dry crumbs. If there is still wet batter, bake for a few more minutes.

Take the cake out of the oven and let it rest in the mould for about 10 minutes. Turn it out gently and move it to a wire rack until completely cool.

Before using it, stir the Pumpkin Spice Syrup well to mix back in the pulp that settles at the bottom. Pour it over the cooled cake, or add it to each slice when serving.