Autumn Recipes

As the leaves fall and the weather gets colder, there is nothing better than familiar seasonal flavours to keep you feeling warm and cosy. Here are some recipes for you to enjoy this autumn!

Carrot Cake

This is a vegan friendly version of my mum’s carrot cake which never fails to make me feel warm inside.

Vegan, serves 12.

Cake Ingredients

  • 1 ½ cups flour.
  • ½ cup granulated sugar.
  • ½ cup light brown sugar.
  • 1 cup almond milk (or any non-dairy milk.)
  • 1/3 cup vegetable oil.
  • ½ teaspoon salt.
  • 2 teaspoons vanilla extract.
  • 1 teaspoon baking soda.
  • 1 tablespoon white vinegar.
  • 2 tablespoons cinnamon.
  • 1 ½ cups walnuts, chopped.
  • 5 medium-sized carrots, grated.

Icing Ingredients

  • 1 cup vegan cream cheese.
  • 1 cup vegan butter.
  • 2 cups icing sugar.
  • 1 tablespoon vanilla extract.


  • Preheat the oven to 180C.
  • In a bowl, combine the milk, vegetable oil, vinegar, vanilla extract and sugar.
  • Add the flour, salt, baking soda and cinnamon. Whisk until a batter is formed.
  • Add the carrots and walnuts. Mix thoroughly.
  • Place the batter in a greased cake tin and bake for 30-40 minutes, or until a toothpick comes out clean.
  • Let the cake cool for 30 minutes.
  • Prepare the icing by mixing the cream cheese, butter, icing sugar and vanilla extract.
  • Ice the cake, cut into slices and enjoy!

Pumpkin Soup

There is no better way to indulge in this season’s spirit than this classic, personal-favourite pumpkin soup.

Vegan, serves 4.


  • 8 cups of pumpkin skinned and cubed.
  • 1 large onion finely chopped.
  • 2 large carrots finely chopped.
  • 3 cloves of garlic finely chopped.
  • 3 sprigs of rosemary finely chopped.
  • 4 cups of vegetable broth.
  • 2 tablespoons corn starch.
  • Salt and pepper for seasoning.


  • Place the pumpkin in a large pot with boiling water, simmer for around 10 minutes.
  • Use a tablespoon of oil in a frying pan over medium heat. Add the onions, garlic and carrots and sauté.
  • Once the vegetables have softened, add the rosemary to the pan. Sauté for a further 3-5 minutes.
  • Once the pumpkins are soft, drain using a colander.
  • In a large pot, add a tablespoon of oil, the sautéed vegetables and vegetable broth. Bring to a boil for 5 minutes.
  • Add the pumpkin cubes to the pot and let it simmer for another 5 minutes.
  • In a separate bowl, combine the corn starch with some broth from the soup. Mix well until a paste has formed and add the soup pot. Mix and simmer for 5 minutes.
  • Purée the soup in a blender to get a smooth and creamy consistency.
  • Season with salt, pepper and some rosemary.

Pumpkin Spice Latte

Whether you want to unleash your inner basicness or curl up with a warm drink and a book, this PSL recipe has you covered.

Vegan, serves 2.


  • 2 cups soy milk.
  • 2 tablespoons pumpkin puree.
  • 2 tablespoons sugar.
  • 1 tablespoon vanilla extract.
  • ½ teaspoon ground cinnamon.
  • ½ teaspoon ground nutmeg.
  • ½ teaspoon ground ginger.
  • ½ cup strong, hot coffee.


  • Add milk, pumpkin purée and sugar to a saucepan over medium heat, until hot.
  • Mix in the spices and the coffee.
  • Divide the mixture into two mugs; serve with optional whipped cream sprinkled with cinnamon.


-Sara Abdulnabi


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