Guest Submission: Esmé’s Eggless Spiced Pumpkin Cake with Cinnamon Butter Cream Frosting

Flax egg  used for those who have allergies and must follow an egg-free diet

When I first read the ingredients I was scared, I won’t lie, because the recipe asked for pumpkin puree and I have never seen it anywhere in the local supermarkets, but thanks to my all-time faithful good friend google, I discovered that I can make my own homemade puree, by steaming pumpkin cubes in a little water until soft and then use a masher, and mash it until there are no lumps and hey presto I have homemade pumpkin puree.

Ingredients for the cake batter:
2 cups cake flour.
1 cup caramel brown sugar.
½ cup castor sugar.
1 tsp baking powder.
1 tsp bicarbonate of soda.
½ tsp salt.

2 tsp cinnamon powder.
½ tsp nutmeg powder.
½ tsp ginger powder.
½ tsp cloves powder.
337g pumpkin puree.
1 tsp vanilla essence.
¼ cup vegetable oil.
1 tbsp. white wine vinegar.
1 flax egg.

Make the flax egg (1 x tbsp. crushed linseed mixed with 3 x tbsp. boiling water and set aside).
Sift the cake flour into a bowl.

Add the spices and both sugars and give it a good stir.
Add the pumpkin puree, vanilla essence, cooking oil, white wine vinegar and your flax egg.
Whisk till well combined.
Pour into a lightly greased 20cm cake pan.
Tap to remove any bubbles.
Pop into a preheated oven and bake at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.

Ingredients for the butter cream icing:
450g sifted icing sugar.
112g margarine.
1 tsp vanilla essence.
2 tbsp. soy milk.
1 tsp cinnamon powder.

Cream the margarine, add a little icing sugar in at a time and whisk till it starts to resemble bread crumbs.
Add the vanilla essence, soy milk and cinnamon powder.
Whisk until well combined and the mixture comes together.

To assemble to cake:
Cut the cake into two layers.
Place one layer down on your cake board and generous layers the icing.
Place the second layer of cake on top of the icing.
Generously ice the top layer of the cake and decorate with chopped walnuts.

One thought on “Guest Submission: Esmé’s Eggless Spiced Pumpkin Cake with Cinnamon Butter Cream Frosting

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s