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Non-Dairy Pumpkin Cake

Course Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 8
Author Elfa in London

Ingredients

  • 3 eggs beaten
  • 425 g pumpkin puree
  • 230 g sunflower or rapeseed oil
  • 2 tsp vanilla extract
  • 420 g caster sugar
  • 300 g plain flour
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp bicarb of soda

Maple Syrup Glaze

  • 50 g icing sugar
  • 2 tbsp maple syrup
  • 1-2 tbsp water

Instructions

  • Preheat oven to 180C/160C (fan oven)/320F.
    Mix wet ingredients, then add dry ingredients. Pour into either a bundt tin OR 2 lb load tin and 1 lb loaf tin. Bake for 50-60 minutes. After five minutes of cool-down, transfer to a plate (cut off the bottom to make the cake level).
    To make glaze, mix three ingredients (you can just use a spoon).
    Wait 15 minutes, then spoon glaze onto cake.
    Enjoy!