Pumpkin Spice Cake
With all the tastes of Autumn, this Pumpkin Spice Cake is a must-make. Made with spelt flour, coconut sugar and olive oil and flavoured with orange and pumpkin spice, it’s a wholesome variation of a more traditional autumn cake. Topped with a 3-ingredient cashew cream topping, its refined sugar free too!
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.
Nutrition
Calories: 377kcalCarbohydrates: 46.9gProtein: 7gFat: 17.5gSaturated Fat: 2.8gFiber: 5.4g
Tried this recipe?Let us know how it was!