I tried this cake yesterday, even though Im not a favourite of spiced up cakes, but I love pumpkin and I was curious to see how this cake would turn out with using chia seeds and no eggs, and only sweetened with date syrup, and also using whole spelt this is a cake you can have for breakfast without feeling guilty, and that we like ;=)
I also liked the idea of frosting that was used here, easy to make and together with the spicy cake a perfect combination. Just dont buy Light coconut milk ( I had one can of light by mistake, doesnt work here because is to liquid)
Im picturing this cake can be used as base for any other flavour, like carrot cake with cinnamon and maybe even like a chocolate cake, if you are into that. Add some cacao and almonds and make a chocolate frosting, I picture that a very good option!
But try it like this first, its a very good cake, moist and rich in taste!
I forgot to take pictures while making this, I just remembered before the last piece went down, but it shows how it looked at the end. Looks good right?
Pumpkin Spice Cake
Dry Ingredients:
2 cups whole spelt flour
1 cup light spelt
1 Tbsp. cinnamon
1 tsp. cardamom
½ tsp. freshly grated nutmeg
½ tsp. ground cloves
2 tsp. ground ginger
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 Tbsp. chia seeds
Wet Ingredients:
1 ½ cups pumpkin puree (homemade, or canned)
1 cup date syrup (or maple syrup, honey)
6 Tbsp. olive oil
1 large, ripe banana
1 Tbsp. apple cider vinegar
*You start by roasting pumpkin halves in oven on 200 degrees for about 40 - 60 minutes (depending on the size). When it has become soft, let it cool and than scoop out the flesh and place in a food processor and pulse until pure´. Measure 1 1/2 cup with pumpkin pure`and place back into the food processor and add the other wet ingredients, except the apple cider vinegar. Blend until well combined. Reduce the oven heat to 175 degrees.
*Mix all the dry ingredients in a bowl and add the wet ingredients, stir to combine and add the apple cider vinegar in the end and mix well to incorporate.
*In the recipe says to pour the batter into two 8 inches cake forms, I didnt have two, so I made the cake in one 26 cm round cake form, and that worked very good. Bake for 30 minutes, check if its finished by inserting a thoothpick, if comes out clean the cake is ready. Let cool totally.
*Keep the oven on and place 1 cup of hazelnuts on a baking sheet or an ovenproof form and roast hazelnuts for about 10 - 20 minutes, let cool down and rub them against eachother to take out the skin. Than you chop them.
Coconut Vanilla Icing
Ingredients:
3 cans of coconut milk
1 vanilla bean, scraped (or 1-2 ts pure vanilla powder)
¼ cup creamed honey (not liquid honey)
1 cup roasted hazelnuts
*Place the cans with coconut in the fridge to set (3-4 hours), take out and scoop out only the coconut cream. The liquid you can use later, maybe for a Red Thai Curry or a stew..
Combine the coconutcream with honey and vanilla, and put back in fridge to set a little.
*Divide the cake in the middle so you are left with two halves, pour icing on the bottom half and sprinkle with roasted hazelnuts. Place the other half on top and add the remaining icing and a generous sprinkling of hazelnuts.
Voila! Enjoy a healthy threat!!
Ps! Whatever you do, dont skip the roasted hazelnuts, they need to be there! Really!!
