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Gingerbread-spiced pumpkin cake

November 5th, 2015

It is high season for pumpkin right now and as we were having some leftovers from last week’s Halloween celebrations we created a richly spiced pumpkin cake that will impress both kids and adults.

The recipe does not contain refined sugar. We created a recipe that works with maple syrup instead! Say hello to this wonderfully moist and tasty pumpkin cake!

350 g grated pumpkin (we took Hokkaido - you can use it with the rind, just scrub the pumpkin thoroughly)
250 g spelt flour
75 g ground hazelnuts
150 g butter or margarine
2 medium-sized eggs
150 ml maple syrup
4 g gingerbread spice
4 g baking powder
2 g ground vanilla

Some butter or coconut oil for greasing
Icing sugar for serving

Preheat the oven to 170°C (fan).

Melt butter in a smaller pot. Add all ingredients to a large bowl and combine until with your hands. The dough will be slightly runny and sticky. Transfer to a greased Bundt cake pan. Transfer to the oven and bake for 30 min. Reduce the heat to 140°C and bake for another 15 min. Leave to cool down in the cake pan afterwards.

Carefully remove the cake from the cake pan and turn onto a serving plate. Sprinkle with some icing sugar and enjoy with a cup of chai tea or coffee.