There is half a baked pumpkin leftover from yesterday,that I don't throw away, there are endless things we can do with pumpkin i like a piece of cake usually around 5pm and this is definitely what i was looking for, the taste the texture and the look,it is all just right
WHAT YOU NEED?
1 cup and a quarter pumpkin puree (I use kabocha)
⅓ cup maple syrup
⅓ cup of oil, I used avocado oil
¼ cup almond milk or any alternative milk
⅓ pecans
½ teaspoon of salt
1 ⅔ cups almond flour
⅓ cup tapioca flour
⅓ cup of old oat
2 tablespoons black raisins or dried currants
1 teaspoon of cinnamon
1 teaspoon vanilla extract
A pinch of nutmeg
⅓ teaspoon kosher salt
¾ tablespoon of baking powder
½ teaspoon of baking soda
Mix and sprinkle over the cake (optional)
1 tablespoon of coconut sugar
1 teaspoon of cinnamon
HOW TO MAKE?
Pumpkin puree can be made in two ways,
One is to peel the pumpkin and cut it into rough pieces, put it in boiling water until tender, pour all the water out and let it cool, there is no problem to leave it overnight in the fridge and bake it the next day.
The second way, heat an oven at 180c, 350f, cut the pumpkin in half and put the cut side down on parchment paper with ⅓ cup of water and bake for about 35 minutes,until soft, let it cool and then remove the core of the pumpkin
Mix all the wet ingredients, pumpkin puree, oil, maple, almond milk until uniform
Add the almond flour, tapioca flour, pecans, oat,and raisins, mix
finally add the cinnamon, nutmeg, baking powder and baking soda, mix until the unite
Place parchment paper on a round cake pan, pour in all the pulp
Mix a tablespoon of coconut sugar with a teaspoon of cinnamon and sprinkle over the cake
Put in the oven for 50 minutes, monitor the cake while it is in the oven.
