This delicious pumpkin cake is dairy free, egg free and milk free. It's a homemade pumpkin cake made with fresh homemade pumpkin puree. This cake is sweetened with coconut sugar and tastes great. #pumpkincake
INGREDIENTS
2 1/2 cups of all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon of salt
1/4 cup of unsweetened applesauce
1/2 teaspoon cinnamon
1/2 cup of coconut sugar
3/4 cup of pumpkin puree
1/2 cup of vegetable oil
3 teaspoons of vanilla extract
HOW TO MAKE A PUMPKIN PUREE
Cut 1 medium pumpkin in halve
Use a spoon to scoop out the seeds
Place the pumpkin in a prepared baking tray with parchment paper.
Bake in a preheated oven until softened.
Allow the pumpkin to cool completely and peel off the skin.
Put the pumpkin in a blender and blend until smooth.
Refrigerate the puree until ready to use.
INSTRUCTIONS
Preheat the oven to 350° F
Combine the dry ingredients together into a mixing bowl. Add the wet ingredients and mix until well combined.
Pour the cake batter into a standard cake pan or loaf pan and bake in a preheated oven until a toothpick inserted into the middle comes out clean.
Let the cake cool at room temperature before serving.
Note: Put your cake in an airtight container and keep it in a cool dry place. Store cake in the refrigerator after 24 hours to maintain the freshness for the next 2 days.
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