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. 

Blackberry chocolate cake with blackberry icing

Blackberry chocolate cake with blackberry icing

Finally an excuse to bake! I’m in final med and it’s been I haven’t had much time for the joys of cooking/baking. It’s my friend Jen’s birthday and apparently her favourite types of cake are chocolate or berry cakes, so I thought I’d combine the two!

-1½ cups self raising flour

- 1 cup sugar

-1/2 cup soya milk

- 1 small pot blackberry soya yogurt (eg Alpro)

- ½ cup oil

- 3 tbsp cocoa powder

- 1 tsp vanilla essence

- 1 tbsp vinegar

Icing: 1 cup (~350g) Icing sugar, ½ pot blackberry soya yogurt, 1 tsp butter, dairy free chocolate clusters.

Preheat oven to 180°

1. Mix the flour, sugar and cocoa powder.

2. Mix the soya milk, yogurt, oil and vanilla essence. Add to the dry mix above.

3. Add vinegar and bake for about 20-30mins or until a toothpick comes out clean.

4. Mix the icing ingredients together and decorate the top.

Lovely and quick! But oh so very filling!

Was eaten fairly quick too.