This week is all about pumpkin and i have been making pumpkin treats over the past couple of days and I’m so excited to share my recipes with you!
Today i am sharing this basic pumpkin loaf cake recipe. Pumpkin cake is one of my favourite pumpkin treats. it’s simple, super easy to make and very healthy.
This richly spiced pumpkin cake is made with pumpkin puree, gluten-free flour, coconut oil, coconut sugar and fragrant warm spices. It is warm, sweet, it is wonderful moist and delicious. The perfect comfort food treat for fall!
Pumpkin Loaf Cake
- 1 1 /2 cups gluten-free flour or regular flour
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/2 tsp sea salt
- 1 cup pumpkin purée
- 1/3 cup coconut oil
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup unsweetened soy milk
- 1/2 tbsp apple cider vinegar see note*
Preheat oven to 180 celsius. Greased the loaf pan and set aside
In a large bowl, sift flour. Add baking powder, baking soda, spices, salt, and mix well. Set aside.
In a stand mixer, whisk together the pumpkin purée, sugar, coconut oil, soy milk, and apple cider vinegar until smooth. Add flour mixture and mix until combined.
Pour the batter into the prepared pan. Bake for 50-55 minutes or until a butter knife through the center and comes out clean. Let the cake cool for about 10 minutes in the pan, then turn the cake out onto a serving plate.
1 tbsp apple cider vinegar for gluten-free flour. 1 tsp apple cider vinegar for regular flour.