Pumpkin Cake
Jump to recipe
Ingredients
- Wet ingredients
- 2 cups of maple syrup
- 2 cups of canned mashed pumpkin
- ¾ cup extra-virgin olive oil
- ½ cup of nut milk
- 4 teaspoons molasses
- 2 tablespoons lecithin
- 2 teaspoons vanilla
- ¼ teaspoon grated ginger
- ½ teaspoon honey
- Dry Ingredients:
- 1 ½ cups spelt flour
- 1 kamut flour
- ½ cup buckwheat flour
- 3 tablespoons powdered egg replacer
- ½ teaspoon coconut sugar
- 2 tablespoons arrowroot powder
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon Celtic Sea Salt
- 2 tablespoons gluten flour
- ½ cup chopped raw nuts
- 1 cup of raisins
Instructions
- Preheat the oven to 350 degrees. Combine the wet ingredients. Sift the dry ingredient into a separate bowl. Slowly stir the dry into the wet ingredients and beat until smooth. Stir in the nuts. The mixture should be thick but pourable. Add extra flour or nut milk as necessary. Lightly oil and flour cake pan and coop in the batter. Bake for 65 minutes until golden brown and a toothpick comes out clean. Cool before removing from pan and frosting.
LEAVE A COMMENT
If you want to transform your life, if you want health and wellness, if you want peace of mind, there isn’t a better investment than working with Kasia.~ Beth
0 Comments
No comments yet