Pumpkin Spice Cake- Quick and Easy!
When Fall hits, the leaves are changing colours, there is a chill in the air that makes you want to grab your coziest sweater and socks, and curl up on the couch with a warm piece of cake.
Roz is crazy for pumpkin, and what screams Fall more than pumpkin? Nothing! haha!
Roz's mastery, created this moist, tender and delicious pumpkin cake that can be eaten for dessert, or for a snack, or even for breakfast; depending on the amount of sugar you add. This is a two bowl recipe, so very little clean up. Also, if you don't have a cake pan, a 9x11 loaf pan will work just fine.
The spices and pumpkin magically dance in your mouth, making you want another bite. Bite after bite, you will stop and realize, "Oh shit! Did I just eat the whole thing?"
To watch Roz make it, click here!
1 & 1/2 cups of 100% Pure Pumpkin Puree 1/2 cup Coconut Oil, melted 1/2 cup Maple Syrup (lessen to 3 tbsps if you want less sweet) 1 & 3/4 cups of Whole Wheat Flour 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt 2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp Allspice 1/4 tsp Cloves 3/4 cup Coconut Sugar (or 1/2 a cup, if desired) 1/2 cup Raisins, soaked 1/2 cup Walnuts, chopped
Pumpkin seeds and dried coconut to sprinkle on top.
Whisk all dry ingredients and set aside.
Mix melted coconut oil, pumpkin puree, maple syrup and raisins.
Add walnuts to dry ingredients and make a well. Add wet mixture and mix batter till well incorporated. 2 minutes max!
Place into greased 9" round cake pan, or a 9x11 loaf pan.
Sprinkle pumpkin seeds and coconut on top and place in oven.
Bake for 40- 50 minutes in a 350 degree F oven. You want your toothpick to come out clean. Check after 40 minutes and if it needs more, give it 5-10 minutes more.
Voila! Eat with a hot cup of tea or coffee and hold onto your seats for a flavour burst in your mouth!