I bake quite a few cakes but I don’t always share them! But I had to share this recipe for an easy pumpkin spice cake.
Using pumpkin in baking isn’t as big a thing in the UK as it is in the US, but I thought it would be fun to try this combination. The use of spices with the pumpkin flavour is perfect for autumn or if you are hosting a party for Halloween.
The cake itself is lovely and moist thanks to the pumpkin puree and olive oil. I’ve used coconut sugar to give the cake a lovely caramel colour and taste too. But it’s the pumpkin puree and pumpkin spice really brings all the flavours together.
I’ve topped this pumpkin spice cake with a refined sugar free, 3 ingredient icing. It’s made from soaked cashews, dates and a little almond milk. Once combined they make the most delicious, easy cake frosting.
Why this PUmpkin Spice cake recipe is easy to make
With only one bowl and minimal preparation, this recipe is perfect for beginners or for anyone that wants to whip up something delicious in a hurry. You simply add all the dry ingredients to a bowl and mix to combine. Add all the wet ingredients, mix again, pour into a baking tin and you are good to go. Bake for 30 mins but wait to cool before adding the icing
The Ingredients
This recipe uses the following ingredients:
- Spelt flour (plus baking powder and soda)
- Pumpkin puree
- Coconut sugar
- Olive oil
- Pumpkin (or mixed) spice
- Almond or soya milk
- Orange juice and zest
Spelt Flour
Spelt flour is considered an ancient grain. It’s packed with fibre and for some people it can be easier to digest than regular wheat flour. Spelt flour also has a slightly nutty taste that adds to the depth of flavour of this pumpkin spice cake recipe. It has a higher protein content than regular flour and helps give this cake structure and makes it a bit more filling. However, if you are gluten intolerant you can substitute with a gluten free flour.
Pumpkin Puree
The star ingredient, pumpkin puree gives this cake its colour, moisture and autumnal flavour. Pumpkin is low in calories but high in vitamins, particularly vitamin A in the form of beta-carotene, which is essential for good vision and immune function. Its naturally sweet taste makes it perfect to use in desserts as well as savoury dishes. I buy it canned, but you can make your own too.
Coconut sugar
Coconut sugar is a more natural, minimally processed sweetener that retains some of the nutrients found in the coconut palm. It has a slightly lower glycaemic index compared to white sugar (although let’s not kid ourselves – it’s still a sugar and should be eaten in moderation). For treats though, it’s a good option if you want a more minimally processed option.
Olive oil
Not the most common oil to use in cakes but one I prefer. It’s high in monounsaturated fats and antioxidants and is less processed than dairy free butters or spreads, which I like to avoid. Olive oil keeps the cake tender and moist while adding a subtle, fruity flavour too.
Pumpkin Spice
In the US it’s Pumpkin Spice, but in the UK, we call it Ground Mixed Spice. They both contain spices like cinnamon, ginger, nutmeg, and cloves and have a similar flavour profile. I use a tbsp for this cake but use more or less depending on your own personal taste.
Almond or soya milk
You can use any plant-based milk for this cake. I’ve tried the recipe with almond and soya milk and both work well. Soya has a higher protein content and can help hold the cake together but almond is also good and has a slightly nuttier flavour. The choice is yours!
Orange juice and zest
Rich in vitamin C, orange brings a lovely citrus element that elevates the flavour of the spices. I also like to add some zest on top of the icing to increase the orange flavour overall.
Storage and Shelf Life
This Pumpkin Spice Cake will keep well for up to 5 days. To keep it fresh, place it in an airtight container.
If you’d like to prepare the cake in advance, it can also be frozen for up to three months. The icing doesn’t freeze well, so make that separately once the cake has defrosted.
Try it for yourself and let me know what you think in the comments!
Pumpkin spice cake recipe tips
- Don’t overmix the cake: When making the cake, be gentle! Overmixing can lead to a tough cake due to too much gluten development. Just stir until just combined.
- Add a Sprinkle of Extra Spice: If you love the spice flavours, add a sprinkle of cinnamon or nutmeg (or more pumpkin spice) to the icing.
- Sweetness Adjustments: Depending on your taste preferences, you can adjust the sweetness by either increasing or reducing the amount of coconut sugar. Alternatively, try adding a tsp or two of vanilla extract for a bit of sweetness without adding extra sugar.
- Pumpkin puree: For ease, I use canned pumpkin puree for the cake. Try and find one that is just pumpkin with nothing else added. You can also make your own.
Other recipes to try for autumn:
Pumpkin Spice Cake
Ingredients
Ingredients for the cake:
- 250 g spelt flour (2 cups)
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 125 g coconut sugar (1 cup)
- 1 tbsp pumpkin spice (mixed spice in the UK)
- 150 ml almond or soya milk (⅔ cup)
- 250 g pumpkin purée (1 cup)
- 100 ml olive oil (6½ tbsp)
- 1 orange – zest and juice
Ingredients for the icing:
- 140 g raw cashews (1 cup)
- 6 medjool dates
- 125 ml almond milk (½ cup)
Optional toppings:
- Chopped pecans
- Orange zest
Instructions
- Preheat the oven to 170C or 335F.
- Add the flour, baking powder, bicarbonate of soda, sugar, salt and spices to a large mixing bowl and stir to combine.
- Pour in the oil, milk, pumpkin puree and orange juice/zest and stir well to fully combine.
- Pour into a greased and lined 20cm (8 inch) square baking tin and spread the batter to level. Bake for about 30 mins.
- For the icing, add the cashews and dates to a bowl and soak in boiling water for 30 mins. Drain well and then blend with milk until smooth.
- Once the cake is cool, spread over the icing and top with some optional chopped pecans and orange zest.
Notes
- I used canned pumpkin puree but you can also use homemade.
- If gluten-free you can sub spelt flour for GF flour.
- I cut into 9 squares (and this is what the nutritional information is based upon). However, this can easily serve 12.
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