Ingredients for A Very Different Pumpkin Cake
- 170g (1 1/2 cups) softened unsalted butter
- 200g (1 1/2 cups) granulated sugar
- Self Raising Flour
- Cornflour
- 400g (1 1/2 cups) pumpkin puree
- 200ml (¾ cup) full-fat coconut milk
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
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How to Make A Very Different Pumpkin Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) springform cake pan.
- Cream together 170g (1 1/2 cups) softened unsalted butter and 200g (1 1/2 cups) granulated sugar in a large bowl until light and fluffy.
- Add 400g (1 1/2 cups) pumpkin puree and mix well until thoroughly combined.
- In a separate bowl, whisk together 250g (2 cups) all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp ground cinnamon. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 200ml (¾ cup) full-fat coconut milk.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before serving.
- For best flavor and slicing, chill overnight.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
236g
Fat
91g
Carbs
30g
