Vegan Spiced Pumpkin Cakes

Vegan Spiced Pumpkin Cakes

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people

Made with these products:

Recipe by Jordan Rondel for Kenwood


  • 1½ cups unsweetened pumpkin purée (Jordan recommends ‘Libby’s’ which you can buy from most supermarkets)
  • ¾ cup maple syrup 
  • 6 tbsp light olive oil
  • 1 large ripe banana, mashed
  • 200g spelt flour, or plain flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • 2 tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch sea salt
  • 1 tbsp apple cider vinegar

To top with:

  • 1/2 cup un-toasted coconut flakes 


  1. Preheat the oven to 180ºC fan bake. Place 12 papers in the holes of a cupcake tray.
  2. In a food processor, blend together the pumpkin purée, the maple syrup, olive oil and banana, until smooth.
  3. Pour this mixture into a large bowl, and sift in the flour, spices, raising agents and salt. Combine together until everything is well mixed.
  4. Add the apple cider vinegar and mix in quickly.
  5. Pour the batter into the cupcake holes and sprinkle over the coconut flakes, pressing them down lightly into the batter.
  6. Bake for approximately 25 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre of one comes out clean.
  7. Allow the cupcakes to cool for around 10 minutes before turning out onto a cooling rack.
  8. Serve warm or at room temperature.

Tip: Store in a cool, dry place in an airtight container for up to 3 days.

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