Ingredients
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300 g Pumpkin puree
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180 g Brown sugar
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125 ml Vegetable oil
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100 g Oat flour
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100 g White rice flour
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100 g Millet flour
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30 g Tapioca starchor potato starch
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4 pcs Egg(s)
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2 tsp Baking powder
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3/4 tsp Baking soda
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1 tsp Saltбез горки
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1 tsp Ground cinnamon
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1/2 tsp Turmeric powder
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1 tsp Ground ginger
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icing:
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200 g Caster sugar
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1 tbsp Water
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1 tbsp Lemon juice
Directions
If you ask me, this cake is the gold standard for a pumpkin cake: soft, fluffy, bright, and delicious. Even if I ate gluten, I’d bake this cake anyway, because it’s perfect!
The natural pectin from pumpkin and eggs make this cake incredibly fluffy soici you don’t have to use other thickeners.
Pumpkin and cumin give the cake this amazing color.
If you don’t like pumpkin or millet flour, you should try this cake anyway. I promise you you’ll love them!
How to make pumpkin puree, you can find out here.
Today's visits: 1.
Steps
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1
Done
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Preheat the oven to 175 degrees. |
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2
Done
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Combine the dry ingredients except for sugar together using a whisk. |
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3
Done
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In another bowl, whisk the eggs. Add sugar, oil, and pumpkin puree. Combine until smooth. |
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4
Done
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Add the wet ingredients to the dry ones. Combine until smooth. |
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5
Done
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Line a loaf pan with parchment paper. Pour the batter in. Bake at 175 degrees for about 60 min. |
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6
Done
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Remove. Let cool for 30 min. |
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7
Done
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For the icing, combine the confectioner’s sugar, water, and lemon juice. Add extra water or confectioner’s sugar, if needed. |
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8
Done
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Remove the parchment paper. Cover the cake with the icing. Let it set. |
