Vegan pumpkin cake with tahini orange frosting

It's no big secret that you can prepare thousand of brilliant dishes with pumpkin. Since we showed you our recipe for vegan snickerdoodles with pumpkin, it's also official that pumpkin dishes can also be sweet. Today we add another sweet recipe that tastes like autumn and a coffee break at the same time: vegan pumpkin cake with tahini orange frosting.

The preparation of the cake is quick and very simple, but you have to boil and puree the pumpkin before adding it to the cake dough. Make sure to use a Hokkaido pumpkin because you don't have to remove the skin – it can be eaten safely. After baking, make sure to cool down the cake before decorating it with the frosting. If the cake is too warm, the vegan butter frosting melts. In addition, remove the cake from the fridge about 30 minutes before serving, so the butter frosting becomes wonderfully creamy again. So what are you waiting for?

RUF supported us with this recipe, and we are very happy about it! We used the grated orange peel from RUF, which consists of 97% freeze-dried orange peel and 3% orange oil. It gives our sesame frosting a fruity, sweet, and sour note, which harmonizes perfectly with the pumpkin. We also used the organic baking powder from RUF to become a fluffy cake after baking it for 60 minutes. All ingredients of the baking powder are from certified organic farming. RUF also collected more ideas and tips for vegan baking on their own website. Check it out!

Vegan pumpkin cake with tahini orange frosting

12 servings
30 minutes (+ 60 minutes baking time)


  • 1 tbsp plant-based butter (for greasing)
  • 1 tbsp flour (for greasing)


  • 250 g hokkaido pumpkin
  • 400 ml plant-based milk
  • 1 tbsp apple cider vinegar
  • 370 g flour
  • 200 g brown sugar
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 15 g organic baking powder (e.g., from RUF)
  • a pinch of salt
  • 100 g coconut oil (melted)


  • 100 g plant-based butter
  • 50 tahini
  • 50 g powdered sugar
  • 5 g organic orange peel (e.g., from RUF)


  • light & dark sesame
  • peel of a fresh orange


  1. Bring a small pot of water to a boil.
  2. Wash the pumpkin and cut 250 g into small pieces. Simmer for about 10 minutes until the pumpkin pieces are soft. Then purée to a pumpkin puree.
  3. In a small bowl, mix the plant-based milk with the apple cider vinegar and set aside for 10 minutes.
  4. Preheat the oven to 180° C convection.
  5. In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, organic baking powder and a pinch of salt.
  6. Melt the coconut oil and add it with 200 g of the pumpkin puree and the plant-based milk to the dry ingredients. Stir well.
  7. Grease a loaf pan (11x25 cm) with plant-based butter and sprinkle with some flour. Add the dough to the loaf pan and bake for 60 minutes at 180° C.


  1. For the frosting, beat the vegan butter with an electric hand mixer.
  2. Gradually add the tahini, the powdered sugar, and the organic orange peel.
  3. Allow the cake to cool after baking and then decorate with the frosting, white and black sesame seeds and some fresh orange peel.
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