Soft Pumpkin Cake -vegan-

We didn't have halloween culture in Japan in old days.
Preparing or having fun of halloween has been getting earlier in Japan since years, like party items, costumes, decoration for shops,....a lot online information or shops on the streets for halloween items.
How about overseas? Already got them in early September?

Right after summer vacation is over it has started here. I feel this is a little bit early but I am lost this year. I want to bake something to use pumpkin and I did.
Not bad actually.

I baked very soft type pumpkin cake today.
This recipe's texture depends on tofu, which means watery texture could be pumpkin smooth pudding. If you like regular hardness like chocolate brownies or cheesecake bar, needs to drain off water from tofu or less soy milk. Today I didn't drain water from tofu.
Sometimes soft bars are good to bite. I like softness as enough as I can cut into bars like between pudding and regular bars.

My favorite way is less sweetness pumpkin cake with unsweetened whipped cream and sweet maple syrup. I can taste the very pumpkin.




**Soft Pumpkin Cake recipe**
12 muffin tins
If you use baking sheet, less baking time, guess about 40 minutes, and better less nuts and almonds because easy to cut.

600g removed skin and seeds pumpkin
180ml soy milk
3 tbsp cane sugar (less sweetness)
a pinch of salt
90g tofu (silken tofu is better, firm tofu is also fine, though. silken is smoother than firm)
2 tbsp soy yogurt
1+1/2 vegetable oil
1 tbsp cinnamon
100g almond flour
50g almonds
50g walnuts
50g dry cranberries

Small amount of walnuts and cranberries for decoration on top
Soy cream and mayple syrup when you eat.

1. Chop pumpkin into chunks and steam them or put them in the microwave until soften.
2. Put softened pumpkin into blender, and add soy milk and cane sugar. Blend them.
3. Blend soy yogurt, tofu and vegetable oil in a bowl.
4. Add pumpkin paste into the bowl. Blend them.
5. Cut almonds and walnuts into dices and add them into the bowl. Mix them.
6. Add cinnamon and almond flour into the bowl and mix them.
7. Preheat oven at 170°C.
8. Pour the mixture into tin with non- stick baking paper.
9. Decorate some diced nuts and cranberries all over the mixture.
10. Bake in the oven for about 50 minutes. Make sure bake the central of cake.
11. Cool it down for a while. Hard to cut in hot because cake is very soft, so cool is better in fridge for a while to slice into bars(when you use baking sheet).
　

This pumpkin cake has less sweetness. I recommend to eat it with whipped soy cream, or if you are non-vegan, with cream cheese frosting.
Both frosting are definitely amazing, but without frosting for breakfast is so good as well and healthier.