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Pumpkin gingerbread cake

moist & spicy gingerbread cake with pumpkin puree, oatmeal flour, & coconut blossom sugar.

  • Author: With Added Love
  • Prep Time: 30 min
  • Cook Time: 35 min
  • Total Time: 65 minutes
  • Yield: 1 cake 1x

Ingredients

Scale
  • 200250 g pumpkin
  • 20 g coconut oil
  • 1 egg
  • 100 g oat flour
  • 2.5 tbsp gingerbread spices
  • 0.5 tsp cinnamon
  • 2 tsp baking powder
  • 30 g coconut blossom sugar

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Instructions

  1. preheat oven, 180 ºC / 355 ºF.
  2. peel pumpkin, cut into pieces, cook in a layer of water  6~9 minutes, or until tender.
  3. drain pumpkin, blend in food processor with coconut oil, until smooth.
  4. add egg, mix well.
  5. in a large bowl, add all remaining dry ingredients, stir well.
  6. fold pumpkin mixture into dry ingredients.
  7. pour batter in a cake pan, sprinkle pumpkin seeds on top at your preference.
  8. bake 35 minutes, check for readiness by inserting a toothpick, when stick comes out dry, remove from oven.
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