Pumpkin cake

Last Friday we harvested pumpkins. I promised to make a pumpkin cake for Sunday. I searched for a good vegan recipe. I picked this one for a vegan pumpkin cake (in Dutch). With some small changes. First of all i divided the ingredients by two. Which was still enough for me and the gardening group of people.

Ingredients

• 500g pumpkin, weighed with the skin and the pips removed
• 1 tablespoon apple vinegar
• 1 tablespoon baking powder
• 2 tablespoon line seed (milled)
• 250 g flour
• 1 little bag vanilla sugar
• pinch of salt
• 60 g dates
• 50 g raisins
• 60 g dried figs
• 125 ml soy milk
• 25ml sunflower oil
• 100 g lightbrown sugar
• 3 tablespoons mixed spices

First i cleaned the pumpkin, cut it in four, removed the seeds and the skin. Boiled it for around 15 minutes. Then i used the hand blender to puree it.

Cutting the dates and figs. Milling the line seeds. Then put all the dried stuff, the flour and sugar and spices and salt together with the dried fruit. Added the pumpkin puree, then the oil and soy milk. This gave a good batter which i put in the cake tin. Forty five minutes in the oven at 180 ªCelsius and done!

This gave a lovely spicy sweet pumpkin cake. A bit wet, but i admit, i like this. I did treat myself to a slice Saturday evening, another slice Sunday morning. Hmmm.

If you are gonna make this cake, enjoy!