Pumpkin Ginger Cake
This pumpkin spice cake is incredibly moist, and the addition of cream cheese makes it even more delicious! Like most of my desserts, it’s really easy to make and only requires one bowl! Now that’s a winner!
Ads
- Preparation time: 20 minutes
- Cooking time: 40 minutes
- Servings: 6 à 8
Ingredients
Pumpkin Cake
- 2 eggs
- 1 cup (250 g) pumpkin purée
- 1/2 cup (125 ml) olive oil
- 2 teaspoons (10 ml) vanilla extract
- 3/4 cup (160 g) coconut, brown or maple sugar
- 2 teaspoons (10 ml) cinnamon
- 2 teaspoons (10 ml) ginger powder
- 1/2 teaspoon (2.5 ml) salt
- 1 cup (140 g) all-purpose flour
- 1 1/2 c. teaspoons (7.5 ml) baking powder
- 1/2 teaspoon (2.5 ml) baking soda
Cream Cheese Creaming
- 230 g dairy-free or regular cream cheese
- 3 tablespoons (45 ml) maple syrup
- 1/4 teaspoon (1.25 ml) cinnamon
Ads
Preparation
Pumpkin Cake
- Preheat the oven to 177°C and place the rack in the centre. Grease a 25cm x 13cm loaf tin and line with baking paper.
- In a large bowl, whisk together the eggs, pumpkin purée, olive oil, vanilla, coconut sugar, cinnamon, ginger and salt. Gently fold in the flour, baking powder and baking soda with a spatula. Pour the mixture into the tin and bake for 40 minutes or until a knife inserted into the centre of the cake comes out clean. Leave to cool for 20 minutes.
Cream Cheese Creaming
- Place all the ingredients for the cream in a bowl. Using an electric mixer, beat the ingredients together for one minute. Spread the mixture over the cake and enjoy!
Note
- This is the kind of cake you should eat for breakfast! Omit the frosting and serve with yoghurt and fruit for a comforting, not-too-sweet breakfast!
Ads
