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theveganharmony

Pumpkin cake

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Ingredients Method

Ingredients
  

Wet ingredients
  • 500 g(2 ¼ cup) cooked or canned pumpkin
  • 250 ml (1 cup) rice milk
  • 2 tbsp lemon juice
  • 2 tbsp coconut oil
Dry ingredients
  • 450 g(3 ¾ cup) flour
  • 30 g (2 tbsp) baking powder
  • pinch of salt
  • 1 tbsp baking soda
  • 3 spoons gingerbread spice mix
  • 90 g coconut sugar
  • 60 g (½ cup) chopped walnuts
  • 60 g (½ cup) dry tropical fruits
  • 2 tbsp chocolate drops
  • 6 dry apricots (cut into small pieces)

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. Mix all of the dry ingredients and set aside. Then mix wet ingredients and pour them into dry ingredients and wisk until completely combined. You will get a thick batter.
  3. Grease baking mould with coconut oil and spread batter into it. Bake it for 50 minutes.
  4. Half way into it cover the top with baking paper so it won't browning too quickly.
  5. Let it cool down a bit before cutting.