Pumpkin is very cheap here at the moment. Seeing as it is winter, it’s great for pumpkin soup but today on this very rainy and cool Saturday I felt like something a little sweet. We found that this cake was more like a muffin/date loaf in texture. I thought it a little sweet and would probably reduce the white sugar a bit next time, but others in the house were happy with it. I’d also probably cook it in a loaf tin too. Here is the recipe as I cooked it today. If you prefer less sugar then I’d suggest you reduce the white sugar component.
115 g dairy-free margarine (I used Nuttelex, but you can use butter if you are not dairy-free)
120 g brown sugar
120 g caster sugar
40 ml water mixed with 1 teaspoon of Orgran No Egg egg replacer (or use EnerG or use 1 egg if you can eat them)
210 g cooked pumpkin
230 g gluten-free self-raising flour (check there is no soy flour for soy-free)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
small handful chopped walnuts or other nuts (optional)
1. Make sure that the pumpkin is cooked until just done. Drain in a colander and cool in the fridge. Puree with a blender or food processor.
2. Beat the margarine/butter, sugars and egg replacer/egg with electric beaters until well mixed.
3. Add the pumpkin puree and beat well.
4. Sift the flour and spices together and add to the mixture. Fold in well with the nuts (if using).
5. Place into your tin of choice (I used a small ring tin this time) and bake at 160 C fan-forced (180C/350 F conventional) oven until a skewer inserted into the middle comes out clean. Mine took 35 minutes. It will take longer if done in a loaf tin.