Easy quick and Moist Healthish Pumpkin Cake

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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.

Preparing fresh pumpkin puree, simply boil or roast, cut into cubes and puree with a hand held blender or food processor until it is very smooth.
  • 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.
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