Well, well… I have always thinking about to share my recipes with the world and write a blog about cooking and baking. But I’ve never thought that you need to wait that long for a cake recipe. I love baking! I always loved to do it. I am the one who can spend hours on a birthday cake (once it was around 8 hours…) yet you haven’t seen any here. Probably, it’s because I know baking with lots of flour, sugar and dairy. Now it has to be changed so I’m about to test and taste them before I dare to share anything. However, this cake contains a little coconut sugar but well. We can handle that little amount so I have loosen up a bit. Let’s see it!
Surprise, surprise! It is a PUMPKIN bread! 😀 Of course, it’s with that delicious vegetable! What else would I use? I love banana bread so this is a perfect alternative for autumn. I saw lots of recipe and pictures about it so in the end I was craving for it. I had to search and find a nice combination, which works with my diet yet stays delicious and wonderful.
This lil cake turned out so good, that it was gone within two days. I shared it with others too and they loved it too! It’s so moist, tasteful, and comforting, that I will do it again very soon. I have to! Even with the moist consistency, it is a bit crumbly, but well, I can deal with that if it’s that tasty. It is also vegan and glute free! I’ve never done baking without egg, when a cake required it. It’s time for firsts, I guess. So let’s see how I made it.
- 180 g oat flour
- 50 g almond meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp grounded cloves
- ½ tsp grounded nutmeg
- ¼ tsp grounded anise
- ¼ grounded cardamom
- pinch of salt
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp orange juice (normally it’s water))
- 1 ½ vanilla extract
- 230 g pumpkin puree
- 70 ml coconut oil (melted)
- 60 ml maple syrup
- 50 g coconut sugar
- 100 g pecan nuts
- 50-100 g vegan chocolate (depends on you)
- Preheat the oven to 175 degrees (Celsius).
- Before you do anything, make the flax egg. Mix the orange juice and the flaxseed meal together very well, and then set it aside. Therefore, when you need it, it will have the perfect consistency. It has to sit at least 5 minutes.
- In a bowl, put the dry ingredients together. Mix them well, then the tastes will be perfectly equal in the cake. Put it aside.
- In another bowl, mix the wet ingredients together with a hand mixer (or stand mixer, whatever you have).
- Add the dry mixture to the wet one tablespoon by tablespoon while you are still mixing it. When it is completely mixed together, put it aside a bit.
- Chop the chocolate and the pecan nuts into medium pieces. Not too small and not too big. Add and stir them into the batter.
- Grease a loaf pan (I used the 25,5 x 11,5 x 7 cm one) and pour the batter into it.
- Put it in the oven and bake it for 55-60 minutes.
- When it is done, let it cool down completely on a rack before you start to cut it.
As you can see, this is not a complicated cake at all. You can use homemade pumpkin puree or you can make your own (peel the pumpkin and take the seeds out. Cut it into cubes; cook it with 1 tbsp water under lid until it gets soft. Reduce the excess water and blend it until smooth.) or you can use the on from a can/jar.
As I said before, it has a little crumbly texture yet moist, but it is still taste like heaven, and I think it just became the ultimate autumn ‘bread’ in my life. I’m already craving for some extra! I hope you get to try it and you share your experiences with me! 🙂
Have a nice time with baking!