Another week, another cake! I’m not even baking that much, but my savoury meals are just not blog worthy I guess. This cake is though, there is no doubt about that! Pumpkin is everywhere right now and it’s a winner in both sweet and savoury meals. This Apple Pumpkin Cheesecake is extremely easy to make and even more beautiful. If you still have friends and/or family who are in doubt about vegan food, you should make this cake for them and turn them into believers.
The Glazed Peanutbutter Popcorn is just a little extra. Christian and I went to see a show yesterday and bought the popcorn there. Yup, popcorn at a concert. If you would have been there, you would understand that this makes a lot of sense! Olli Schulz is at least as entertaining as any film can be and we had a great time. But we also had a lot of leftover popcorn… When I started to take pictures of the cake I just had this flash of thought and covered the popcorn in some smooth peanutbutter and agave and put it on top without knowing if this could work. Luckily it does so very well! Especially if you are a peanut butter addict like I am, and it also adds a lovely crunch to the cake. I dare you to try it!
For the crust:
150 g spelt flour
30 g raw sugar
60 g vegan butter, room temperature
1/2 teaspoon baking powder
40 ml water, cold
1 pinch of salt
For the filling:
50 g vegan butter
25 g coconut oil
250 g vanilla soy yoghurt
250 g pumpkin purree
75 g powdered sugar
35 g custard powder or cornstarch
3 tablespoon lemon juice
3 tablespoon plantbased milk
For the apple layer:
1 big apple
1 teaspoon vegan butter
1/2 teaspoon cinnamon
1 tablespoon hazelnut, grated
For the topping:
1 handful sweet popcorn
1 tablespoon creamy peanutbutter
1 teaspoon agave
1. In a medium sized bowl mix the ingredients for the crust and knead until well combined. Then set aside in the fridge.
2. In a small pot melt the butter and coconut oil, be careful that it doesn’t get too hot though. Mix all the ingredients for the filling in a blender and set aside.
3. Cut the apples in thin slices. In a skillet sautee the apples in butter until soft. Near the end add the cinnamon and grated hazelnuts, then set aside.
4. Oil your baking pan, then evenly spread the dough with your fingers in it and press firmly against the bottom and the sides.
5. Top the crust first with the apples, then the pumpkin filling.
6. Bake at 170°C for 60 – 70 minutes. Afterwards let it cool off completely before serving.
7. Right before you serve the cake, mix the peanutbutter and agave in a small bowl. Add the popcorn and mix until it is coated, then put on top.