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As highlighted last week, it's pumpkin season. On this occasion, I've created this delicious vegan pumpkin soft cake recipe. It's gluten-free with no added sugar. You may enjoy it as a dessert or with a cup of tea.
Ingredients
Serves 8:
- 600 g pumpkin
- 16 dried apricots
- 1 teaspoon vanilla
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- 1 drop cardamom oil
- 70 g ground almonds
- 60 g buckwheat flakes (or oatmeal)
- 1 pinch of salt
Instructions
Soak apricots in hot water for 15 minutes.
Peel the pumpkin, cut it into pieces and boil for about 15 minutes. Drain and purée.
Drain apricots. Cut them in small pieces and mix. Add pumpkin purée.
Grind buckwheat to make flour. Add ground almonds, salt and spices to dough.
Transfer to a square baking pan lined with baking paper. Bake 40-50 minutes at 180°C.
Remove from pan and allow to cool. Decorate with walnut halves and serve chilled.
NOTE: Allow more than 600 g raw pumpkin since weight will reduce to a third once cooked. You may replace cardamom essential oil with orange (a dozen drops) or cardamom/nutmeg powder (half a teaspoon).
© La Pensine Mutine. All rights reserved. Reproduction prohibited.
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