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This is quick and easy, an ideal bake for a Sunday and includes some vegetables. I like to incorporate vegetables into desserts and cakes and this cake is an all-in-one.

• 250g self raising flour
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 ½ tsp baking powder
• ½ tsp bicarbonate of soda
• pinch of salt
• 1 Tbsp coconut oil, melted and cooled
• 3 eggs
• 1 Tbsp vanilla
• 1 cup pumpkin puree
• ½ cup maple syrup or honey

1. Preheat the oven to 180C and prepare a dish by spraying with Fry Light
2. Combine dry ingredients – self raising flour [sift twice], cinnamon, nutmeg, ginger, baking powder, bicarbonate of soda, salt – in a bowl and mix together.
3. Combine the wet ingredients – coconut oil, eggs, vanilla, pumpkin puree, and maple syrup or honey – in a small bowl and mix well. Add the wet ingredients to the dry ingredients. Use a large metal spoon to combine.
4. Pour into the prepared baking dish and use a spatula to make the surface mostly smooth.
5. Bake for 40 minutes, or until a toothpick or knife inserted into the middle comes out mostly clean.
6. Let the cake cool.
7. Serve as it is or top with frosting.