Delicious Oil (Dairy Free) Pumpkin Cake


 With the 1st of November comes the end of Halloween which more than often means pumpkins, and loads of them! Not wanting to throw away the cat carved pumpkin that gave me so much joy the eve before halloween I brought out the mixing bowl and whipped up a delicious pumpkin cake.

Ingredients                                                                                                                               Serves: 15
- 300ml Vegetable oil
- 150ml Coconut oil (you can use 450ml vegetable oil)
- 400g Plain flour
- 2 tsp Bicarbonate of soda
- 550g Sugar
- 5 Eggs
- ½ tsp Salt
- 2½ tsp Ground cinnamon
- 525g Pumpkin, grated
- 50g Walnuts, chopped
- 50g Pecans, chopped
- 50g Brazil nuts, chopped

Step 1 - Preheat the oven to 160C. In a big brown add all the ingredients expect the pumpkin and the nuts until well combined

Step 2 - Add the pumpkin and nuts and mix well

Step 4 - Spoon the mixture into the baking tin and place into the oven for 1hr and 15 minutes or until a skewer comes out clean (timing may depend on what tin used).

Step 5 - When ready, take out of the oven and let cool for 15 minutes. Take it out of the tin and place on a cooling rack and sprinkle icing sugar over the top. Alternatively, if you are not lactose intolerant, you could always spread over a butter or cream cheese icing. 

Hope you had an amazing Halloween and enjoy your pumpkin cake! 

Until next time,

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