PUMPKIN CAKE

A vegan delicious cake

• Type of Meal: Dessert
• Season: Autumn
• Diet restrictions: Vegan
• Number of servings: 8-10 people

• 250 g pumpkin already cleaned
• 240 g wholemeal flour
• 160 g raw cane sugar
• 100 g of sunflower seed oil
• 80 g of almond milk (or other vegetable milk)
• 16 g baking powder
• ½ teaspoon of cinnamon
• ½ teaspoon of ginger powder
• 1 pinch of nutmeg
• 2 cloves (powder or smashed)
• 1 pinch of pepper
• 1 pinch of salt
• 30 g of hazelnut grain

• Let’s roast the pumpkin
  Clean the pumpkin by removing all seeds and internal filaments with a spoon. With a sharp knife cut the pumpkin into 2-3 cm thick slices and remove the skin. Weigh 250 g of clean pumpkin and place the slices on a baking tray lined with baking paper. Bake in a static oven at 180°C for 25 minutes, then remove from oven and let cool.

• Prepare the dough
  In the grinder, blend the roasted pumpkin until a smooth cream is obtained. Pour the wholemeal flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves reduced to powder, pepper and salt into a bowl. Mix with a wooden spoon then add the pumpkin puree, sunflower oil and almond milk and mix well.

• Baking
  Pour the dough into a 22 cm diameter cake tin lined with baking paper. Sprinkle the surface with hazelnut grains and bake in a static oven at 180°C for 45 minutes. Remove from the oven and leave to cool completely before serving.

Variant: You can cover the cake with a thin layer of dark chocolate, by melting it in a pot and spreading it on top of the cake. If you are celebrating a birthday you can use powder sugar on top of the chocolate to write your wishes 😉