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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
- Preheat the oven to 180C and prepare a dish by spraying with Fry Light
- Combine dry ingredients – self raising flour [sift twice], cinnamon, nutmeg, ginger, baking powder, bicarbonate of soda, salt – in a bowl and mix together.
- 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.
- Pour into the prepared baking dish and use a spatula to make the surface mostly smooth.
- Bake for 40 minutes, or until a toothpick or knife inserted into the middle comes out mostly clean.
- Let the cake cool.
- Serve as it is or top with frosting.
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