This cake is rich, moist and incredibly delicious. Looking at the photo, you could mistake it for a spiced ginger cake, but it’s not. It’s a pumpkin cake, flavored with black treacle (molasses) and lightly spiced with cinnamon and cloves. It’s also dairy-free, vegan and gluten-free.
I think the next time I will adapt the recipe, and make it into a ginger-studded cake by using more ground ginger and adding chunks of stem ginger. It sounds like a gingery treat waiting to happen soon! Enjoy with a big mug of tea/coffee, or as a dessert with a scoop of dairy-free vanilla ice cream.
SPICED PUMPKIN AND MOLASSES CAKE – GLUTEN FREE & VEGAN
Makes two – 20 cm (8 inch) square cakes
Adapted from “Flying Apron’s Gluten-Free & Vegan Baking Book”, by Jennifer Katzinger
- 135 g (2 c) buckwheat flour
- 310 g (2 c) brown rice flour
- 2 teaspoons bicarbonate of soda (baking soda)
- 1 large pinch salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 120 ml (½ c) olive oil
- 120 g (½ c) apple sauce
- 240 ml (1 c) black treacle (molasses)
- 240 ml (1 c) maple syrup
- 425 g (1 ¾ c) pumpkin puree
- 1 teaspoon vanilla extract
- 70 g (½ c) sultanas (raisins)
- 60 g (½ c) toasted walnuts, chopped
1. Line two 20 cm (8 inch) square tins with parchment paper, and preheat oven to 190°C (375°F).
2. In a large bowl, mix together the dry ingredients – buckwheat flour, brown rice flour, sultanas (raisins), bicarbonate of soda (baking soda), salt, cinnamon and cloves.
3. In another bowl, mix together the wet ingredients – olive oil, apple sauce, black treacle (molasses), maple syrup, pumpkin puree and vanilla extract.
4. Fold together the wet and dry ingredients until well incorporated.
5. Divide batter equally between the two prepared tins, and sprinkle over chopped walnuts.
6. Bake in the middle of the preheated oven for 45-50 minutes, or until a skewer comes out clean when inserted to the center of the cake.
7. Let cool before slicing and enjoying.