Cinnamon Pumpkin Cake

Pumpkin in a cake? And super healthy to boot? You bet!

INGREDIENTS:

1/4 cup Coconut Oil

1/4 cup Almond Butter/spread

250g Butternut Pumpkin (steamed, cooled and mashed - I cooked mine in the microwave with a dash of water in the bowl).

2 Eggs

1 tsp Vanilla Extract

1/4 cup Almond Meal

1/4 cup coconut flour

1/4 cup Stevia or Caster Sugar - you may need less if you use caster sugar as it’s heavier. I haven’t made it with caster sugar but I’d be inclined to use half the quantity.

1 heaped tsp Baking Powder

1/2 tsp Pink Salt

1 tsp Cinnamon plus extra if making your own cinnamon sugar

1/4 tsp Nutmeg

1/4 tsp Ginger

1/4 tsp Cloves (I left these out and it still tasted great).

Cinnamon sugar - approx 2 tsp.

Optional: 4 squares of Lindt 85% dark chocolate chopped into small bite-sized pieces - *Highly Recommended!

Yoghurt (Greek, coconut or any kind really), Cream OR Butter for when you’re ready to indulge.

METHOD:

Preheat oven to 175 deg C (155 if fan-forced). Line a 25cm x 12cm loaf tin with baking paper.

Melt coconut oil and almond butter together (in a largish bowl) in microwave until well combined.

Add the pumpkin (mashed) and vanilla extract and stir well.

Add the eggs and stir until smooth.

Now mix in all dry ingredients also, combining well.

Add chopped Lindt chocolate into the mix OR save it until after the next step below, placing on top of the cake if you prefer (but the chocolate might get burnt).

Pour half the batter into the tin, dust with sugar and cinnamon. TIP: Don’t spread the cinnamon sugar to the outside edges as this coating acts as a separating layer, making the cake peel in half when cutting. Repeat with remaining batter and finish off with cinnamon sugar. ALTERNATIVELY you can leave the cinnamon sugar out of the middle. On experimentation, I think I like it better only on top but it’s totally up to you and your tastebuds.

Cook for 35 minutes.

Allow to cool in the tin before turning out.

Eat to your heart’s content and enjoy. xo