It’s not really pumpkin season right now but wanted to share this recipe with you anyway. It’s taste tested by my work mates and was gone in no time. It’s definitely more healthy without the icing and you could have it with some jam or peanut butter instead but trust me, you won’t regret making the icing and its super delicious.
Recipe:
200g flour (use plain white, spelt or whole-wheat)
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
pinch of salt
1/2 tsp ground nutmeg
320g pumpkin purée (just steam and mash fresh pumpkin)
2 eggs/for vegan version: 2 flax seed eggs (mix 2 tbsp flax seeds with 6 tbsp water and set aside for 10 minutes)
120ml coconut oil
150g brown light sugar or coconut sugar
For the icing:
Salted caramel sauce:
50g sugar
1.5 tbsp water
60ml coconut milk
1 tsp fleur de sel
For the final icing:
50g vegan butter
50g caramel sauce (see above)
125g icing sugar
Preheat the oven to 175°C/350°C. In one bowl mix the flour with the baking powder and all the spices. In another bowl mix all the other ingredient, combine both mixtures and beat until well incorporated and you have a smooth batter. Prepare a loaf tin with baking paper, fill in the batter and bake for 50min.
Start making the caramel sauce. Pour the water and sugar in a pan over medium heat and swirl the pan gently until the sugar has dissolved. Turn up the heat and let the syrup boil until you have a golden color. In another bowl, heat the coconut milk with the salt over medium heat, gently add the syrup and stir quickly to prevent it sticks to the bottom of the pan. The mixture will start to thicken. Let it cool down. Once the cake is baked, let it cool down completely as well and prepare the frosting by beating the butter with the caramel sauce, then add the icing sugar and beat for around one minute until the mixture is smooth and lump-free. Ice the top of the cake and decorate with banana chips (optional)
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