Spiced pumpkin cake

Spiced pumpkin cake

It’s the one time of year when you can get a pumpkin and I love pumpkin based desserts!

Ingredients

1&2/3 cups flour

1 cup sugar

¾ cup pureed pumpkin innards (½ for cake, ¼ for icing)

1/2 cup dairy free milk

1/3 cup oil

1 teaspoon vinegar

1 tsp vanilla essence

Spices: cinnamon, nutmeg, mixed spice

Preheat oven to 180°

1. Scoop out the innards of the pumpkin. Blend innards until a smoothie like consistency.

2. Mix sugar, flour and spices together. Add soya milk, oil, vanilla essence and ½ cup of the blended pumpkin.

3. Add vinegar and mix well. Pour into cake pan and bake for 30-40mins or until toothpick comes out clean.

For the icing we mixed 1/5-1/4 cup pumpkin puree with icing sugar enough to be stiff.

We roasted the pumpkin seeds, and Conor made a robot pumpkin to put in the window.