The ingredient list may seem long, but this pumpkin spice cake is very simple and a great staple for autumn baking.
Pre-heat oven to 180C, 160C (Fan) or Gas Mark 4.
If using a flax egg, make first so it can set while combining the rest of the ingredients.
In a large bowl, mix together the dry ingredients.
In a separate bowl, mix together the puree, vanilla, oil, egg, and vinegar.
Pour wet ingredients into the dry ingredients and mix well. Batter will be very thick.
Bake in a loaf tin or 9 inch cake pan for approximately 30 minutes until toothpick comes out clean.
Finish with an icing of your choice (cream cheese icing combines particularly well!) or leave plain for a pumpkin spice treat with your coffee.
Recipe author: Rachel
– 250g plain flour
– 200g soft brown sugar
– 100g white sugar
– 1 tsp bicarbonate of soda
– 1 tsp baking powder
– ½ tsp salt
– 3 tsp cinnamon
– 1 tsp ground nutmeg
– ½ tsp ground ginger
– ½ tsp ground cloves
– 340g pumpkin puree (tinned or use this method for making pumpkin puree)
– 1 tsp vanilla
– 60 ml vegetable oil
– 1 tbsp apple cider vinegar
– 1 egg (chicken egg or flax egg)