Ingredients
- 1/2 cup spelt flour (or alternative)
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg (free-range)
- 5 Tbsp brown sugar
- 1 cup pumpkin
- 2 Tbsp almond milk (or alternative)
- 2 Tbsp coconut oil
- 1/2 tsp vanilla extract
- Cream cheese icing (see recipe)
Method
- Preheat oven to 180°C bake/ 160°C fan bake and line an 8 inch baking dish and oven tray with baking paper
- While the oven is heating, peel and chop pumpkin into 2cm cubes
- Add the pumpkin to the oven tray and bake for 20 minutes
- In the last 5 minutes of baking time combine all dry ingredients in a bowl - flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt
- Add the wet ingredients - egg, milk, oil, vanilla extract
- Bring the pumpkin out of the oven, place into a glass jug and puree with a hand blender
- Add the pumpkin puree to the mixture, combine well
- Pour mixture into baking dish, bake for 15 minutes
- Allow to cool and begin making the cream cheese icing (see recipe)
- Slice to desired size, frost
- Enjoy!