It is a good thing I love winter squash, because I ended up with a tonne of them from the garden this summer. They are so versatile... from baking in the oven with a little olive oil, to spinning into a curry soup, or making delicious desserts, the possibilities are endless. Here a recipe I came up with for a yummy pumpkin cake, which can easily be made into a loaf or two if you omit the glaze. Have an event coming up and want to bring something sweet and tasty? Give this recipe a shot!
Spiced Pumpkin Cake
(vegan friendly; egg-free; dairy-free)
- 3 tablespoons ground golden flax seed (you can use brown flax)
- 3/4 cup warm/hot water
- 2 cups pureed winter squash (or plain canned pumpkin)
- 3/4 cup oil or melted vegan margarine
- 1 cup sugar
- ~ 1/2 tsp grated fresh ginger
- 1 tsp nutmeg
- 2 tsp cinnamon
- 4 cups whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
Preheat oven to 350F and have a 9X9' pan greased and ready to go.
Wisk the ground flax and warm/hot water together and let this sit for about 10 minutes. It will become gooey, this is to replace the eggs as well as increase the fibre content (but who eats dessert for the fibre anyway – hah). Remove any lumps that might form.
In a large bowl, mix together your flax-egg, pureed squash/pumpkin, oil, and sugar. Then add the spices.
In a medium bowl, mix the flour, baking soda and salt. Add the dry ingredients to the wet mixture and stir gently to combine the ingredients.
Pour the batter into the greased pan promptly and bake for about 45 minutes or until it is a nice golden colour and toothpick comes out from centre of cake clean.
For the glaze:
Mix together a few tablespoons of icing sugar with just enough vanilla flavoured non-dairy coffee creamer to get it to a honey-like thickness (I used an almond milk based one).
Pour the glaze over the cake once the cake is cooled / just before serving, then sprinkle some slivered almonds on top.