header

PUMKIN CAKE (gluten-, lactose free)

31 / 10 / 15

One of the reasons, why I love autumn so much is that it´s this time of year, where you can get the most delicious pumkins and make anything you want out of them. Whether you make pumkin soup, or maybe a yummy pumkin cake. I found this recipe on pinterest. It´s really easy to do and if you are a pumkin- and also a cinnamon fan you need to try it out.

All you need
For the dough:
one big putternut squash -> 425g
4 eggs
1 tsp baking powder
2 tsp cinnamon
2 cups flour (gluten free)
1 1/2 cups white sugar

1/2 tsp salt
1 tsp vanilla
1 cup vegetable oil

For the frosting:
85g cream cheese (lactose free)
1 tbsp milk (lactose free)
1 1/2 cups powdered sugar

First you need to preheat the oven to 180 degree celsius air circulation. Then cut the squash in half. As you can see, there are two squashes on this picture but thats because I didn´t know exactly how much i would get out of them. A middle sized one is definitely enough though.

Fill a baking plate half with water and place the open side of the squashs down on the plate. Put it in the oven vor 20 minutes.

Fill in a bowl the eggs, sugar, vanilla and vegetable oil but not the squash. Mix till it´s smooth. Take out the squash and let it cool down for a while. Blend it then with the dough.

Mix the baking powder, cinnamon, flour and salt in a second bowl and add it to dough.

Mix until smooth.

Spread some butter or baking spray into a pan and bake for 30 minutes with 180 degrees celcius.

For the frosting, mix the cream cheese, milk and powdered sugar, spread it on the cake and put the cake into the fridge so the frosting can harden.

There you have it!! A super delicious pumkin cake! To make it look even better just spread a little bit of cinnamon on top and it´s ready to be served. Something like that would work perfectly for your up comming halloween party. You only need to change the normal flover and baking powder to get a gluten free cake and the cream cheese and milk to get a lactose free cake as well.