Gluten-free, dairy-free, egg-free Halloween pumpkin cake!

Yes, this is a vegan + gluten-free pumpkin cake. Let me tell you, I always get a bit annoyed when I see a recipe with a title “Pumpkin cake”, when there is like only 1 cup of the pumpkin. I’d call it a cake with pumpkin, not a pumpkin cake.

Now, if you really want a Pumpkin cake, this is the real deal! And by the way, this will be a great recipe for the upcoming Halloween!

What do you need?

Ingredients:

-1,7kg finely grated pumpkin

-3 tablespoons of ground flax seeds (with a stack)

-3 tablespoons of a potato starch

-200 ml soy milk (can also be regular milk, of course)

-4-5 Tablespoons honey (4 for the mixture , 1 for the base) (may substitute with condensed milk, stevia, agave syrup or sugar)

-5 handfuls of oatmeal (3 coarsely ground, 2 finely ground )

-2 handfuls of prunes

-cinnamon

-150g rice flour

What do I have to do?

Instructions:

-To separate the pumpkin off the skin more easily, you can put it in the oven for 25 minutes (180 degrees C). After this you can easily peel the pumpkin, the skin will come off really easy. If you don’t want to do this, then just get a pumpkin, peel it and grate it finely.

-Dissolve 3 tablespoons of potato starch in 200 ml of soy milk. Add the ground flax seeds.

-Add the soy milk-flaxseed-potato starch mixture to the pumpkin and stir it all together. Add honey (or sugar, or condensed milk), rice flour.

-For the base – mix the oatmeal flour together with small pieces of prunes and honey (in this case sugar is not a good option, because honey will stick it all together, while sugar won’t).

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-Put the oatmeal dough in the cooking tray ( I usually use silicone cooking trays, those are soooo convenient!),  pour the pumpkin mixture over the base.

-Sift a bit of cinnamon over the cake and put it in the oven for 45 minutes (170 degrees). Please, take into account that ovens are different.

-After 45 minutes, take the cake out of the oven and let it cool down. The cake will be soft after cooling down as well, but it will keep itself together. To make the process faster, you can put the cake into the fridge to cool down.

If you want to make this guilt-free cake a bit more guilty, add sour cream, cream or fresh cheese cream to the mass.

Cheers!

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5 responses to “Gluten-free, dairy-free, egg-free Halloween pumpkin cake!

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