I'm just going to leave this recipe here… in hopes you find it and make it and eat it all and then you can tell me what a great friend I am (hehe)
Cake:
2 cups gluten free all purpose flour (I
used Orgran)
3 teaspoons of baking powder
½ teaspoon salt
Approximately 2 tablespoons of cinnamon and
2 tablespoons of nutmeg (but you could add ginger and all spice or any other
spice you wanted to if you have them, that’s just all I had)
1 teaspoon apple cider vinegar
1 cup dairy free milk of choice (I used almond-
coconut milk)
1 cup pumpkin puree (how I made mine:
steamed some cubed pumpkin in the microwave, and then put it through my food
processor until a puree consistency)
½ cup raw sugar/ coconut sugar (you could use coconut
sugar, I will try it with that next time!)
½ cup oil, both coconut oil and olive oil work (I used olive oil because I like
the flavor it gives a cake)
Streusel layer:
½ cup raw sugar/ coconut sugar
¾ cup gluten free all purpose flour (I used
Orgran)
5 tablespoons non-dairy margarine, at room
temperature (I heated mine in the microwave for just a little bit, so it was
warm-ish but not melting)
1 teaspoon ground cinnamon, approximately
½ cup of roughly chopped pecans (up to you
if you want to swap the nut around, you can use walnuts if you wanted to!)
Maple glaze:
½ cup icing sugar, sifted well
2 teaspoons non-dairy milk (I used
almond-coconut milk)
½ teaspoon maple syrup
Oil, to grease cake tin
Cake tin (I used a round 20cm one, but you
can make it any shape you wanted to really, or into muffins! Muffins could be
fun hehe)
Method:
Preheat your oven to 180 degrees Celsius.
Grease your cake tin (or muffin tray) with oil of choice (I used spray on
coconut oil for an easy solution).
First, make the streusel layer. In a bowl,
combine the sifted flour, brown sugar, cinnamon, and chopped pecans, until well
mixed through. Then, add your room temperature dairy free margarine (I used
nuttelex) with your fingers combine all ingredients until it creates a crumble/
crumb. Set aside for now, and get going with the cake-y part!
Chop your pumpkin into cubes and in a
steaming dish (or on the stove) steam your pumpkin until quite soft. Then, add
it to your food processer and process until smooth.
In a bowl combine flour, baking powder,
salt and spices and mix well. In a small bowl, whisk the dairy free milk and
the apple cider vinegar together and leave to “curdle”. Finally, add the
pumpkin, sugar and oil to the dry mixture as well as the curdled milk, and stir
to combine. The mixture will be quite thick, so do not over mix.
In your greased cake tin, lay half the cake
mixture down evenly, and then top with about half the streusel mixture. Then,
as best you can, evenly spread out the remaining cake mixture and then crumble
the last of the streusel on top of that.
The cake will need to bake for
approximately 50 minutes, or until you can stick a knife in the center and it
comes out clean or relatively so (I find it’s a moist cake anyway). When it is
cooked through, remove from the oven and allow to cool for at least 15 minutes
or so, or until it’s relatively cool to the touch.
When it is cool, you can make the maple
glaze! In a small bowl, combine the icing sugar, milk and maple syrup well
until it has formed a smooth runny mixture. Drizzle over the top of the cake,
and then you’re done. You have one of the most delicious cakes I have ever
eaten right in front of you (and that’s not testament to my cooking because I’m
not even that good, the cake is honestly heavenly).
I warn you, if people see or hear about you
making it, they will want to come over. So if you want it all to yourself, I
suggest locking your doors and closing your blinds hehe, otherwise you will
have visitors! But honestly, what is cake without someone to enjoy it? Share it
around and celebrate deliciousness together J
Let me know if you make it, would love to
hear your opinion on it!
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