Oh Pumpkin Spice … everything.
To keep tabs of pumpkin related things that I like and don’t like:
Starbucks Pumpkin Spice Latte … not good. Ew. Gross.
Pumpkin Pie syrup for my coffee … good.
Pumpkin Pie … not good. It’s the texture. Can’t handle the texture.
Pumpkin Cream Roll … good.
This dessert is shockingly good, and it’s in part thanks to a new secret (not so secret) egg replacement ingredient for vegans.
Aquafaba. Sounds fancy, hey? (Here’s the secret – It’s the juice from that can of chickpeas that usually ends up down the drain)
When whipped on high for about 5 minutes, it does the same thing as egg whites. I took it to the soft peak stage, but I’ve heard of it being an awesome ingredient for making macarons.
I know, I know, you are probably thinking “but won’t my desserts taste like beans?”. Surprisingly, no. Once baked, it doesn’t taste like anything but glorious pumpkin cake.
I’m not a huge dessert eater, but everyone else in my house will fight over this. Dave actually told me that he’s kind of glad he wasn’t here to watch me make it. He knows what the secret ingredient is, but the idea of using it grosses him out a bit.
I was inspired for this recipe by Rasa Malaysia. I love her blog, and before I gave up meat – she was my go-to for all asian inspired recipes. When I saw this pop up on my feed, I knew I wanted to make it. I knew I wanted it to be vegan, and I knew this would be the perfect recipe for me try out this aquafaba thing I’ve heard sooooo much about. The first time I made it, I tried using a vegan cream cheese frosting recipe, which tasted great, but didn’t look very pretty. The second time I knew I wanted something a little lighter for the filling, so I used whipped coconut cream sweetened with icing sugar. This was the winner.
Don’t forget to chill a can of full fat coconut milk in the fridge over night. I also chill the bowl in the freezer. It helps stiffen up the whipped cream.
This would be a great dessert to serve at Thanksgiving (which is coming up pretty quick here in Canada). Maybe just don’t open with “this was made with chickpea juice!”. Save that for after everyone has tried it.
Don’t forget to use #dashofveganbutter if you make this, I’d love to see it!