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Pumpkin Chocolate Gateau (vegan & gluten-free)

November 8, 2020 By Hana 5 Comments

Pumpkin Chocolate Gateau (vegan & gluten-free)Special thank you to Amore di Mona for sponsoring this post.

Each year I love to create a beautiful Thanksgiving-inspired cake for all of you who celebrate and this Pumpkin Chocolate Gateau is my newest addition to the collection. 

It’s inspired by my Black Forest Gateau from this summer and it will make a beautiful addition to your festive table. It’s a wholesome vegan, gluten-free and nut-free gateau that tastes just wonderful. 

Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)

The sponge cake is lovely and moist with pumpkin puree and gluten-free mix of brown rice flour, sorghum flour and sunflower seeds. I’ve baked the cake in a 25cm x 35cm Swiss roll tin and then cut two long rectangles of 25cm x 11cm. You could also create mini individual rectangular cakes. Or if you prefer a round cake, then you can make 6″ two-layer cake with this recipe.

The beautiful orange coloured filling is made of pumpkin puree, oat cream and agar powder. And the chocolate ganache is a simple blend of oat cream and dark chocolate.

Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau (vegan & gluten-free)

For the pumpkin puree, I have steamed some Hokkaido squash. I find that it’s the most vibrant from all the different pumpkins and squashes and I love to use it for the colour and the flavour. Just look how beautiful the colour of the filling came out.

Piping the fillings makes the gateau extra special. I have still found some nasturtium flowers for the top which completed the look so beautifully. 

Wishing you all Happy Thanksgiving! Hope you love the recipe :)

Sending you all so much Love & the biggest hug!

Hana xx

Pumpkin Chocolate Gateau (vegan & gluten-free)

Pumpkin Chocolate Gateau (vegan & gluten-free)
 
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Author: Hana, Nirvana Cakery
Ingredients
  • 95g brown rice flour (3/4 cup)
  • 35g sorghum or buckwheat flour (1/4 cup)
  • 70g sunflower seeds, ground into flour consistency (1/2 cup)
  • 30g tapioca flour (1/4 cup)
  • 30g cacao powder (1/4 cup)
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp ground cinnamon
  • 1tsp ground ginger
  • ¼tsp ground cloves
  • ⅛tsp ground nutmeg
  • pinch sea salt
  • 100g rapadura sugar (3/4 cup)
  • 2tbsp ground flaxseed + 6tbsp water
  • 240ml pumpkin puree (1 cup)
  • 80ml olive oil (1/3 cup)
  • 60ml plant milk (1/4 cup)
  • 2tsp apple cider vinegar

  • Pumpkin cream:
  • 120ml pumpkin puree (1/2 cup)
  • 240ml oat cream (1 cup)
  • 2tbsp maple syrup
  • 1tsp vanilla extract
  • 2tsp agar powder
  • 1tbsp cornflour

  • Chocolate ganache: make the night before
  • 120g dark vegan chocolate (4.2oz) I've used Amore di Mona
  • 120ml oat cream (1/2 cup)
Instructions
  1. Preheat the oven to 180°C (350F)
  2. Grease and line 25 x 35cm Swiss roll tin with baking paper.
  3. Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  4. In a large bowl whisk together brown rice flour, sorghum flour, ground sunflower seeds, tapioca flour, cacao powder, baking powder, bicarbonate of soda, cinnamon, ginger, cloves, nutmeg, salt and sugar and set aside.
  5. In a small bowl whisk together gelled flax eggs, pumpkin puree, olive oil, milk and apple cider vinegar.
  6. Add the wet mix to the dry mix and mix until well combined. You should have thicker muffin consistency. Add more milk if needed.
  7. Spoon the mixture into your prepared tin and level out the surface.
  8. Bake for about 20 minutes or until a cocktail stick comes out clean.
  9. Remove from the oven and leave to cool down.
  10. Once cooled cut in half to have two long rectangles. Trim the edges to about 25cm x 11cm.
  11. Pumpkin cream:
  12. Place pumpkin puree, oat cream, maple syrup and vanilla into medium pot. Whisk in agar powder and cornflour and bring to boil whisking continuously. Leave to simmer for 5 minutes whisking in between. Take off the heat and leave to cool down whisking every now and then. Place into fridge until you have thick smooth cream. Give it a little whip before using.
  13. Chocolate ganache:
  14. Roughly chop the chocolate for the chocolate ganache and place into a medium bowl. Place the oat cream into a small pot and gently heat until boiling point. Pour over the chopped chocolate and stir until completely melted and smooth. Leave to cool down before placing into a fridge to set overnight into a pipeable consistency.
  15. To assemble the gateau using a cake lifter place the bottom layer on top of your serving platter. Using piping bag decorate the top with pumpkin cream and top with the second layer of the sponge cake. Using piping bag decorate the top with chocolate ganache. Top with few edible flowers.
  16. Store in fridge.
  17. Enjoy!
Notes
Replace rapadura sugar with coconut sugar.
Replace oat cream with other plant-based cream.
Replace sunflower seeds with ground nuts if you don't need the recipe to be nut-free.
3.5.3251

 

Pumpkin Chocolate Gateau (vegan & gluten-free)Pumpkin Chocolate Gateau

Filed Under: All, Cakes, Cupcakes and Muffins, Dairy free, Gluten free, Vegan

« Vegan Pumpkin Sage Quiche (gluten-free)
Holiday Pumpkin Recipes (vegan & gluten-free) »

Comments

  1. Sharon says

    November 9, 2020 at 11:35 pm

    What can I use in place of the rice four and will work? I am allergic to rice

    Reply
    • Hana says

      November 10, 2020 at 8:27 pm

      Hi Sharon, you can create any gluten-free mix that works for you. Just use the flours you would normally use. You can use sorghum – buckwheat combo, teff – buckwheat flour is great too, quinoa flour in small quantity or oat flour is lovely. Hope this helps.

      Reply
      • Sharon says

        December 5, 2020 at 8:40 pm

        Thank you so much! I will try the sorghum buckwheat combo

        Reply
  2. Amie says

    November 11, 2020 at 12:52 am

    What can I use instead of oat cream? Would coconut cream work?

    Reply
    • Hana says

      November 13, 2020 at 8:40 pm

      Hi Amie, yes, you can use coconut cream instead. Use a lighter version as it sets hard when chilled.

      Reply

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Hello and a warm welcome to Nirvana Cakery! My name is Hana and I am a mum in my mid-forties. I am here to bring you wholesome plant-based inspiration. Read my story.

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🌱 Author of plant-based food blog Nirvana Cakery
🌱 Bringing plant magick back into your kitchen
🌱 Women transformation guide at @ashtaralight

Hana | Nirvana Cakery
Blood Orange Wild Blueberry Cheesecake to bring so Blood Orange Wild Blueberry Cheesecake to bring some colour to your day! 🌱 You can find the recipe on the blog from last January.

Have a wonderful Sunday beautiful! 
Much love Hana xx 
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#gaialove #sacredfood #plantbasedalchemy #rawvegan #vegancheesecake #plantbasedmovement #plantbaseddessert #bloodorange #wildblueberry #vegandessert #grainfree #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #foodblogger #foodstyling #nirvanacakery #foodforthesoul #veganuary #forksoverknives
Happy New Year beautiful! ✨ I’m feeling that Happy New Year beautiful! ✨

I’m feeling that this is the year we all need to ease into. Use this sacred pause we’re in until the 5th of January to really go within and listen deeply to what are you being called to birth this year. Forget creating goals from your ego. What are those whispers of your soul calling you to? Is it time to take the lead in your life? ✨

If this year is a continuation of 2020 we will need more conscious embodied leaders taking charge to create the change our planet needs. It’s us who create the future. ✨

Now that many of us are awake we need conscious women and men to walk together hand in hand! We’ve got this! 

✨🕊✨

Sending so much Love Hana xx
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#happy2021 #pathoflove #peace #unity #divinefeminine #divinemasculine #wholeness #selflove #newearth #manifestation #gaialove #consciousness #peaceonearth #glutenfreevegan #plantbased #plantpowered #foodblogger #nirvanacakery
Merry Christmas beautiful ones!!! ✨ May it be f Merry Christmas beautiful ones!!! ✨

May it be filled with eternal Love, Joy, Abundance & Peace 🕊

Love & Magick Hana xx ✨

Gingerbread cupcakes with white chocolate frosting on the blog from last Christmas ✨
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#merrychristmas #christmasrecipes #plantbasedchristmas #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking
White Yule Log from last year ❄️ Chocolate spo White Yule Log from last year ❄️ Chocolate sponge cake with white chocolate frosting, all gluten-free & vegan! You can find the recipe on my blog in the Christmas round up post for easy access.🎄

What dessert are you making this year? To be honest I’ve got my gingerbread cookies stored in fridge, the leftover chocolate cranberry orange cake in freezer so I’m quite sorted! But still pondering whether to make the gingerbread cheesecake. And just have written a new recipe for a lentil nut roast which I’m really looking forward to making on Christmas Day. 🎄
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Sending much Love & Magick Hxx 💫
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#yulelog #christmasrecipes #chocolatecake #christmascake #plantbasedcake #glutenfreevegan #plantbased #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #feedfeedglutenfree #feedfeedbaking #countrylivingmag
Chocolate Cranberry Orange Cake 🌱 @amoredimona Chocolate Cranberry Orange Cake 🌱 @amoredimona has challenged me to create vegan, grain-free and nut-free chocolate recipe and so I took on the challenge with this layer cake. And I have finally experienced with cassava and tigernut flours, something I’ve been wanting to do for ages. If you fancy some grain-free baking check out the recipe on the blog. 😉

Have a wonderful weekend beautiful! ✨

Sending much love Hxx 🕊
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#grainfreecake #christmascake #chocolatecake #vegancake #plantbasedcake #cassava #tigernut #glutenfreevegan #healthyfoodshare #eathealthy #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #beautifulcuisines #cupcakeproject #veganbaking #thebakefeed #veganworldshare
Hello beautiful! The two new promised recipes are Hello beautiful! The two new promised recipes are on the blog. Gingerbread Cookies and Baked Gingerbread Cheesecake with my favourite almond chickpea crust. Simple, wholesome, delicious. ✨

I have also updated my Christmas recipe collection so you can browse through them all under one post if you’d love some inspiration. ✨

Sending much love! Hana xx
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#veganbaking #veganchristmas #gingerbread #plantbasedalchemy #sacredfood #glutenfreevegan #veganfoodshare #bestofvegan #feedfeed #feedfeedvegan #letscookvegan #veganfoodspot #lifeandthyme #thrivemags #thekitchn #plantpowered #wholefoodbaking #foodblogger #foodstyling #nirvanacakery #foodforthesoul #thebakefeed #feedfeedglutenfree #feedfeedbaking #gaialove
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