I’m not one for sugary sweets (although I say this, I bet you i’ll still find my hand reaching into the sweets later this evening – if there’s any left!) and neither are my family so I whipped up something a little different using the remainders from my pumpkin I carved yesterday evening.
This pumpkin cake is not only ridiculously healthy and packed full of nutrients and vitamins but it’s also free from refined sugar and dairy and can be made grain free – just replace the oats with almond flour!
I didn’t really know what to expect with this recipe – I kinda winged it and hoped for the best but I’m pretty in love with how it turned out. The top is a perfect topping – slight hardness to it and the middle, well… it’s perfectly moist. Sorry I know we all hate that word but it really is the only way to describe it! Plus, the autumnal spices just finish the cake off. You just can’t go wrong with cinnamon, nutmeg and ginger.
3/4 cup oat flour (I just blend my oats for a cheaper option)
1 scoop VivoLife cacao protein powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/3 cup pumpkin seeds
1 cup pumpkin puree
1/4 cup SweetFreedom fruit syrup
1/3 cup coconut oil (I used LucyBee)
2 large eggs
oats, pumpkin seeds and almond seeds (if you wish) to top
Preheat your oven to gas mark 4 and place parchment paper onto a baking tin.
In a large bowl add the oats, protein powder, baking soda, salt, spices and seeds. Mix together. In another bowl, whisk together your pumpkin puree, maple syrup, coconut oil and two eggs. Once whisked, pour the mixture into the bowl of dry ingredients and stir until just combined – don’t over stir!
Pour your mixture into the baking tray and sprinkle with oats and nuts (or whatever you wish). Bake for 40-50 minutes until you can stick a knife into your cake and it comes out clean. Leave the cake to cool (this allows it to set properly) and then eat away!!
P.s, don’t expect it to last long! My family loved this cake for halloween.
If however, you do wish to keep the cake a little longer it should last well in the fridge wrapped for a few days. Mmmmm, mmm. You could even top with a little peanut butter!
Enjoy the week guys