Pumpkin Spice Cake
Autumn gets a major yay from me. In addition to those gorgeous colours and delightfully crisp mornings, the colder weather is a blatant invitation to sit by the fire with a steaming cuppa and a delicious treat.
Such as this dense, chewy and spicy cake. It came about because we recently received this ridiculously Cinderella-esque specimen. A clear invitation to pumpkin-ise absolutely everything on my plate: PUMPKIN!
I originally wanted to make pumpkin pancakes, but was sorely lacking in the non-stick department – total disaster. Not one to waste a good baking opportunity, I poured the batter into a cake mould and hoped for the best. It turned out super satisfying, worthy of a Veggie Magnifique share, so here goes!
Pumkin Spice Cake
- 1.5 cups semolina flour
- 2 tbsp coconut sugar or other healthy sweetener
- 1 tsp each: ginger, cinnamon & nutmeg
- 1 tsp salt
- 1 cup any nut milk
- 1 flax egg: 1 tbsp ground flaxseed left to soak in 3tbsp water for 10 minutes
- 6tbsp pumpkin purée (cook chopped pumpkin at 180 C/350 F for 1 hour, peel, and mash)
- 2tbsp melted coconut oil
- Mix dry ingredients together (flour, coconut sugar, spices, salt).
- Mix wet ingredients together in a separate bowl (nut milk, flax egg, pumpkin purée, coconut oil).
- Combine wet and dry ingredients.
- Pour batter into a cake tin/bread tin. Cook at 180 C/350 F for 45 minutes.
- Serve with a simple fig compote, made by slowly heating chopped figs until they turn into a yummy, drizzly compote.
I hope you enjoy this comforting recipe. Do tag us on social media with #veggiemagnifique if you try it out, and let us know in the comments below what you thought of it.
Happy cosy cake-ing!
- 1 tablespoon coconut or olive oil
- 1 yellow onion, roughly chopped
- 1 inch ginger root, finely chopped
- 1 teaspoon each: powdered cumin, coriander and curry
- 1/2 cup uncooked pearl barley
- 1/2 cup uncooked puy lentils – or any other type of lentil
- 1/2 cup split peas
- 1 tin of coconut milk
- Salt and pepper
- In a large saucepan, heat the oil gently, and add the chopped onion. Stir for about 2 minutes, until the onion turns translucent.
- Add the chopped ginger and spices, and mix while heating for about 2 minutes.
- Add 2 cups of water and the pearl barley, and turn the heat up. Cook for about 20 minutes.
- Add the lentils and split peas to the pan, and some more water if needed and cook for another 20 minutes.
- Add the coconut milk and let the mixture simmer for a while. Taste for seasoning, add salt and pepper and more spices if desired. Serve, and enjoy!