I'm not the biggest fan of pumpkin pie, but I do really enjoy pumpkin flavoured things. When I came across this recipe for pumpkin cake, I was intrigued and couldn't wait to try it. My good friend Jodi, of the Happy Hearted Kitchen, had posted a recipe for cashew cream a little while back. I had coconut milk lying around in the fridge so decided to try out Jodi's recipe - YUM.
PUMPKIN CAKE // 9" round pan
Adapted from Martha
Preheat the oven to 350.
1 2/3 cup flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice (or allspice)
1/2 tsp baking powder
1/2 tsp baking soda
1 stick (8 tbsp) butter, room temperature
3/4 cup sugar
1 cup pumpkin puree
1/2 cup milk
What to do:
In a large bowl, mix together the dry ingredients.
In the bowl of an electric mixture, fitted with the paddle attachment, beat the sugar and butter until light and fluffy (~2 minutes). Add eggs, pumpkin puree and milk, and beat until combined. Add the flour mixture and beat on low speed until combined.
Pour batter into a well greased pan, and bake for 45-55 minutes, until cooked through. Check at 30 to assess remaining time.
Make the cashew cream* and serve one scoop on a slice of cake.
* For Jodi's cashew cream, check out the recipe here.