Pumpkin Spiced Cake is similar to my other recipes but this time it involves pumpkin. Plus it uses those lovely warming spices which I think are needed at this time of year. Our family is loving the sweetness that the pumpkin and spices bring to our food. Next year, we will be eating pumpkin a lot more when it’s in season.
These bright orange fruit can be spooky when made into a lantern, but don’t be fooled, they are really nutritious. They have loads of antioxidants and disease fighting vitamins. Pumpkins are bright orange in colour and they are packed with protein, magnesium, potassium and zinc. Studies suggest that pumpkins have a number of health benefits such as helping with depression and they can also help to fight cancer.
As well as being super good for you, they can make a meal taste brilliant and there are so many uses for them. They are great in desserts, soups, stews, stir frys and cakes. In this cake they are exceptional and we all enjoy a slice or two at the weekend.
Makes 1 loaf
- Chopping board
- Sharp knife
- Baking tray
- Food processor or other blending tools
- Mixing bowl
- Measuring jug
- Loaf tin
- Grease proof paper
- Ripe bananas x 2
- Roasted pureed pumpkin x 500g
- Vanilla powder x 1/4 tsp
- Ground Ginger x 1 tsp
- Ground Cinnamon x 1 tsp
- Ground Cloves x 1/4 tsp
- Ground nutmeg x 1/4 tsp
- Chia seeds x 1 tbsp
- Water x 2 1/2 tsp
- Coconut oil x 1 tbsp
- Chopped medjool dates x 150g
- Maple syrup x 15o mls
- Baking powder x 3 tsp
- Salt x 3/4 tsp
- Coconut flour x 150g
- Brown rice flour x 150g
- Gluten free oats x 100g
- Preheat the oven to 200°C and put in the baking tray.
- Chop the pumpkin into quarters and remove the seeds with a spoon.
- When the oven has heated add the pumpkin to the baking tray.
- Bake for about an hour and then remove from the oven.
- Leave to cool.
- Then remove the skin from the flesh.
- Discard the skin and put the flesh into the food processor or other blending tools.
- Blend until smooth.
- Weigh 500g for the cake.
- Preheat the oven to 180ºC and then line the loaf tin with the grease proof paper.
- Next weigh and measure all the ingredients.
- Make a chia seed egg by mixing the seeds and water in a bowl.
- Leave to stand for about five mins.
- Peel the ripe bananas, add them to the bowl and then mash with the fork.
- Once the bananas are mashed add the chia seed, egg, coconut oil, chopped dates, vanilla powder, maple syrup, baking powder, salt, spices, almond milk and roasted pumpkin puree and combine all the ingredients.
- Then add the coconut flour, brown rice flour and gluten free oats.
- Bake for 30 – 40 minutes depending on your oven.
- Once it is ready is should be firm and golden brown on top. Put a skewer in it to check that it is cooked all the way through.
- If the skewer comes out clean it’s cooked.
- Leave to cool completely before serving.
Pumpkin Spiced Cake is yummy and it tastes delicious with a cup of tea or coffee. I love using the spices in these foods as they always give me a feeling that winter is on it’s way. Pumpkin is such a versatile fruit to use that I think it deserves to be in a cake with other lovely ingredients. However, you decide to eat this cake then as always enjoy.