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Pumpkin Cake with Cherries - vegan & naturally sweetened

Pumpkin Cake with Cherries - vegan & naturally sweetened

Delicious juicy pumpkin cake with fruity cherries - just right for cooler autumn days. Vegan & sweetened with maple syrup only. Plus a fresh yogurt drizzle on top. Yum!

[:de]Kategorien[:en]Course Tags[:] Cake, Dessert
[:de]Gerichte[:en]Cuisine Tags[:] American
Tags cherries, kid-friendly, naturally sweetened, plant-based, pumpkin, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 20 minutes
[:de]Garzeit[:en]Cook Time[:] 50 minutes
[:de]Gesamt[:en]Total Time[:] 1 hour 10 minutes
[:de]Portionen[:en]Servings[:] 8 pieces


For the cake:

Dry ingredients:

  • 1,5 cup wheat flour
  • 1/3 cup ground hazelnuts
  • 1 Tbsp backing powder
  • 1 Tbsp gingerbread spice
  • 1 pinch of salt

Wet ingredients:

  • 1 cup pumpkin puree*
  • 3/4 cup maple syrup
  • 1/4 cup oil**
  • 1 tsp vanilla extract


  • 1 heaped cup sour cherries, pitted fresh or frozen & thawed

For the Yoghurt Drizzle:

  • 2 Tbsp coconut oil
  • 2 Tbsp rice syrup
  • 2 heaped Tbsp coconut yoghurt


For the cake:

  1. Heat your oven to 180°C | 355°F.

    Grease a small round cake tin. Mine is 7 inches in diameter.

  2. Put all dry ingredients in a baking bowl and mix with a whisk until no lumps are left.

  3. Put all wet ingredients in a second bowl, stir well and then add to the flour mixture.

  4. Stir everything with the whisk into a smooth dough (do not stir too long!) and fill half of the dough into the prepared cake pan.

  5. Place half of the sour cherries on top and cover with the remaining dough. Put the remaining sour cherries on top.

    Press lightly into the dough (about half way) and bake your cake for 50-55 minutes.

  6. Let the finished cake cool on a cake rack before decorating it with the yogurt drizzle. 

For the yoghurt drizzle:

  1. While your cake is cooling, you can prepare the yogurt drizzle.

    Let the coconut oil melt in a small pot, then remove the pot from the heat.

  2. Add the rice syrup and stir until the syrup has dissolved.

  3. Finally, add the yoghurt and stir well again.

    Pour the drizzle in a bowl and put it in the fridge for 10-20 minutes until it is a bit creamier and firmer in consistency.

  4. Decorate the cooled cake with it and place it in the fridge for at least 30 minutes before cutting it. Enjoy!


* For the pumpkin puree, simply chop a hokkaido pumpkin into cubes and cook gently in water for 10-15 minutes. Drain (keep a little of the cooking water!!) and puree with a blender until creamy. Finished!
Freeze remaining pumpkin puree or store in clean, air-tight glasses in the fridge (lasts for several months).
** Rapeseed oil or sunflower oil are good options.


I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚