Did you know that 95% of pumpkins are used at Halloween and then thrown away? Well, here is another recipe to use up left over pumpkin and get that autumnal flavour – it’s a tray bake! Pumpkin cake is pretty similar to carrot cake, and it’s great to add to a spiced sponge, so why not try it out?
Ingredients:
- 300g grated pumpkin
- 125 ml vegetable oil
- 375g plain flour
- 175g brown sugar
- 70g chopped walnuts
- 2 tsp baking powder
- 2 tsp vanilla essence
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 tsp of salt
- 300 ml vegan milk (I used oat)
- Icing of your choice
Method:
- Heat your oven to 180°C (or 350°F) and line two circular cake tins.
- First, grate your pumpkin. Once it is grated, put it in a tea towel or cheese cloth and squeeze as much of the moisture out as you can, then set aside.
- Combine your oil, sugar and vanilla essence and stir until the sugar has dissolved, then add your milk.
- Sift in your dry ingredients and gently combine.
- Then, stir in your walnuts and the pumpkin.
- Add your mixture to your two tins and bake for 25 minutes or until a skewer comes out clean.
- Allow the cakes to cool in the tin for 10 minutes. Then, remove from the tin and transfer to a cooling rack.
- Once completely cool, get your icing – I did a water icing but a cream cheese style frosting would work really well – and use it to sandwich the two cakes, and to cover the top.
- All done! Enjoy.
If you liked this recipe, keep a look out for another pumpkin inspired recipe this week!
Waste Makes Waste 