Hidden Pumpkin Lemon and Ginger Loaf Cake (Vegan GF)

This vegan and gluten-free Hidden Pumpkin Lemon and Ginger Loaf Cake is the ultimate Halloween bake. It’s fun, fresh and made with wholesome ingredients and is easier than you think to make.

I love making hidden cakes, they are so impressive and that wow-factor when you slice and serve them. This Halloween-themed one is my latest cake and it’s so delicious. Like the other hidden loaves, you have to first make the inner cake (here it’s the pumpkin-shaped orange loaf) before baking the second one, so plan your time accordingly, but it really is easy to make when you know how.

Why will I love this cake?

This cake is a real show-stopper:

• Zesty, gingery and pumpkin spiced
• Warming, cosy and nostalgic
• Such a show-stopper
• Made with wholesome ingredients
• Naturally vegan, egg-free and dairy-free
• Easily gluten-free and nut-free
• Great for Halloween trick or treating
• Fun and so delicious
• Moist, tender and cakey
• Spongey, light and naturally coloured and flavoured
• Boosted with gut healthy ingredients

If you already love this loaf cake then skip ahead to the recipe card below. Or, first lets discuss the recipe in more detail.

What ingredients do I need?

The ingredient list may seem long but that is because we need to make two cakes, although they both use an almost identical recipe. You will find the weights in the recipe card and my favourite and recommended products in the “shop the recipe” section below.

For the cakes:

• Plant-based milk: you can use your favourite plant-based milk here like organic soya, oat, almond or coconut milk (from a carton, not the tin).
• Kombucha: I love adding this to the cake batter to add a boost of gut healthy ingredients. I use the Remedy Drinks lemon and ginger kombucha which inspired this flavour of cake.
• Coconut yoghurt: for a rich, thick and luscious cake batter, I love baking with yoghurt. I use the original or vanilla Cocos Organic yoghurt. Make sure your yoghurt is really thick and creamy, which helps to bind this egg-free batter.
• Pumpkin puree: for the pumpkin loaf, the colour is totally natural and comes from 100% pumpkin puree. I use tinned but you can use homemade, too, and check that it has nothing added (this is different to pumpkin pie filling).
• Olive oil: to add moisture, fat and a lovely soft texture. You can also try melted and cooled coconut oil or avocado oil.
• Coconut sugar: to add natural sweetness and flavour. You can use other sugars, for example use white or golden caster sugar in the second loaf and use light brown sugar in the orange loaf (to keep the colour contrast).
• Plain flour: to keep the cake moist, tender and fluffy. You can use gluten-free 1:1 baking flour if needed and make sure it’s a brand/blend that you usually use which contains a gum to bind the batter.
• Ground almonds: this adds a lovely nutty, rich and moist texture to the loaves than I love. If make this nut-free, grind up sunflower seeds into a fine meal (that resembles ground almonds) and use that – note that the colour may be darker and greyer.
• Raising agents and salt: for the rise and flavour. Make sure they are in date.
• Spices: for the loaves, we use cinnamon and ground ginger to make the cake really cosy and autumnal.
• Lemon: for the second sponge, it’s good to add some lemon zest tang.

For the frosting:

• Thick coconut yoghurt: as above.
• Vegan cream cheese: this adds a lovely tang and creaminess and I use the Cocos Organic creamy spread as the ingredients are natural, and it is gorgeous. Or you can use NUSH.
• Vegan vanilla protein powder: this helps to make the frosting luscious, vanilla-y and naturally sweet without the need for added sugars. I love the FORM one.
• Pecans: to decorate on top. You can leave these off if you don’t want to add them or try walnuts, flaked coconut or pumpkin seeds instead.

Is this gluten-free and nut-free?

This is easily gluten-free as long as you use your preferred GF blend of flour. To make this nut-free, make your own ground sunflower seeds to use instead of the ground almonds and check that all your ingredients are nut-free (like the yoghurt and cream cheese). Also swap the pecans on top for pumpkin seeds.

How do I make this?

This cake takes a few steps to make, but it’s so amazing. Plan ahead so you know you have enough time. For example, I like to make the orange cake first thing in the morning, allow it to cool and then make the second main cake in the afternoon to cool overnight and serve the following day. Or, make the orange cake the night before, make the second cake in the morning and then frost and serve that afternoon.

• Make the orange cake: whisk together the wet ingredients and then add the add the dry.
• Bake the orange cake until risen and golden: about 35 minutes.
• Allow the cake to cool fully: first in the tin and then on a wire rack. You can pop this in the fridge to speed up the process.
• Carefully slice the orange loaf into slices: just thinner than your cookie cutter.
• Cut a pumpkin from each cake slice: and keep them lined up in order. Save the cake scraps for eating or for other recipes.
• Prepare the lemon ginger batter: first whisking the wet ingredients and then adding the dry ingredients.
• Pour a small amount of the batter into the tin: and smooth over the bottom.
• Line up the orange cake pumpkins all down the middle of the tin: tucking them in tightly.
• Scoop over the remaining batter: and smooth it all over to make sure the pumpkins are covered.
• Bake for 35 minutes until risen: and then cool first in the tin and then on a wire rack.
• Whisk together the frosting ingredients: until smooth.
• Spread the frosting all over the cake: and decorate with pecans and cinnamon.
• Slice and serve: enjoy.

How long will it last?

Once made, this cake will keep for 3-5 days in a sealed container in the fridge. Allow to sit at room temperature before eating. You can also freeze the cake(s) for 1 month, wrapped well, and allow to defrost before decorating.

What can I do with the leftover cake?

After making this cake, you’ll have the rest of the orange cake and you can just eat it as it is, as it’s totally delicious. Add on some vegan ice cream to make a tasty but easy dessert or you can use it to make cake pops, caramel bars or cake balls. I have also got a really fun Halloween cake pop recipe coming soon.

What else can I make?

If you are looking for more pumpkin bakes:

• Pumpkin Pecan Cinnamon Rolls
• Chocolate Chip Pecan Pumpkin Muffins
• Vegan Pumpkin Cheesecake Brownies
• Chocolate Chip Chai Pumpkin Loaf
• Chocolate Stuffed Pumpkin Buns (No-Yeast)

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Hidden Pumpkin Lemon and Ginger Loaf Cake so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With hidden pumpkin love x

p.s. this recipe was first made with Remedy Drinks, who I love and their kombucha is my favourite. This blog post is not sponsored and all opinions are my own.