Leftover pumpkin? - try this pumpkin cake

If you are wondering what to do with all the leftover pumpkin after you have carved the pumpkin lantern you might want to try this recipe.

The problem with sugar free cakes is that they tend to be a little dry.  Adding vegetables however is a way of incorporating moisture.

You will need

250g dairy free spread
30g stevia 
250g rice flour
4 tsp baking powder
egg substitute equivalent of 4 eggs
700g pumpkin puree
2 tsp vanilla extract
2 tsp cinnamon
2 tsp ginger
Coconut cream from a tin of coconut milk to fill and top.

Mix the dairy free spread with the stevia.  

Add the egg substitute, rice flour, baking powder, cinnamon and ginger and mix.  Stir in the pureed pumpkin and vanilla to form a dropping consistency. 

Divide the mixture between two sandwich cake tins and bake at 200 degrees for 30 minutes.

Allow to cool and sandwich together with half the coconut cream. Top with the other half of the coconut cream.

Other halloween recipes you may enjoy:-

'Meatless Monday: Ghoulash'

'Pumpkin Cake with Coconut 'Cream' topping'

'Cheesecake' Pumpkin Pie'

'Meatless Monday: Halloween Special Jack O'Lantern stew baked in a pumpkin' 

Happy Halloween!

Janet x

Recipe Copyright © 2015 40plusandalliswell

1 comment:

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    This means that you actually burn fat by eating Coconut Fats (also coconut milk, coconut cream and coconut oil).

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