Spiced Pumpkin Cake
Pumpkins are in season, oooh yeah!! Halloween and Thanksgiving is making my house to look like a pumpkin yard, I love it, also it challenge me to use up all those pumpkin in sooo many different ways, soups, stews, pasta, currys, pancakes, tarts and cakes are my favourite way to use all those pumpkins. But I’m open to suggestions 😉
I baked this in a cold night, and let me tell you it’s superb. It might be healthy, but trust me, it tastes so good. It’s super moist, and spiced with my favorite mix of fall spices…ginger, cinnamon and cloves.
Eating pumpkin is good for your health, it’s a highly nutrient-dense food, and one of the best sources of beta-carotene, a powerful antioxidant. It’s rich in fiber and vitamin C help us support heart health and regulating blood pressure.
- 1 free range egg
- 200 gr roasted pumpkin pureed
- 90 ml plant based milk
- 60 gr coconut sugar or panela sugar
- 110 gr spelt flour or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground ginger
- a handful pecan nuts chopped
- thick yogurt or whipped cream
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Preheat the oven to 170ºC, line a loaf pan with partchment paper.
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Add the egg, milk, pumpkin puree, oil, coconut sugar to a bowl and whisk until combined.
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Add the flour, ginger, cinnamon, cloves, baking soda, and baking powder to a different bowl and mix well. Pour the wet ingredients into the dry and stir until just combined.
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Pour the batter into the prepared loaf pan and sprinkle the chopped pecan nuts on top. Bake on a middle rack for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cake cool for at least 10 minutes. Slice and serve with thick yogurt or whipped cream.