Pumpkin Cake & Cream Cheese Frosting
You will only need a bowl and simple ingredients to make this super cake! And also I give you the recipe for this delicious frosting
You will only need a bowl and simple ingredients to make this super cake! And also I give you the recipe for this delicious frosting
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp allspice
- 1 1/2 cup pumpkin puree
- 1 tsp ground ginger
- juice of half lemon
- 1/2 cup honey or maple syrup
- 1/2 cup melted coconut oil
- 1/8 tsp ground clove
- 1/2 cup milk of your choice (i used almond spelt and rice milk from ecomil)
- 1 egg (or 2 egg replacement*)
- 1 cup coconut or muscovado sugar
- 2 cups buckwheat flour
- 3 cups raw cahews
- 2/3 cup almond milk cuisine from ecomil
- Carbohydrate 526.686377039125 g
- Cholesterol 49.1316666660039 mg
- Fat 40.8136666179976 g
- Fiber 75.2544476337835 g
- Protein 91.4276981656659 g
- Saturated Fat 16.6170686008063 g
- Serving Size 1 1 slice (800g)
- Sodium 346.63783562618 mg
- Sugar 451.431929405341 g
- Trans Fat 5.08610007336608 g
- Calories 2645 calories
Step-by-step
- Preheat the oven to 200°C.
- Put the puree in a bowl together with the sugar, egg, milk, salt and beat well.
- Add the rest of the ingredients of the cake, even the spices, and beat until there are no lumps.
- Put the mixture in a mold of 20x9 cm approx. with parchment paper, and bake for 20-25 minutes or until it is dry inside and the cake begins to peel off the edges of the mold.
- Let cool.
- Put the cashews in the food processor. Process until you get a fine flour, no pieces of cashew left.
- Add the rest of the ingredients and process until you have a homogeneous cream.
- Place on the cake and keep in the refrigerator.
- You can decorate with nuts and sprinkle some spices on top!
My Unexpectedly Easy Pumpkin Cake Adventure
As a busy working mom, finding time for anything beyond work and family feels like a Herculean task. Baking? That’s usually a luxury reserved for special occasions, or at least, it used to be. Recently, I stumbled upon this incredibly simple pumpkin cake recipe, and let me tell you, it's changed my perspective on baking. Gone are the days of elaborate recipes with a million ingredients and complicated techniques. This cake requires minimal effort, a single bowl, and surprisingly few ingredients, yet the result is a moist, delicious, and utterly satisfying treat. The subtle spices blend beautifully with the pumpkin’s natural sweetness, creating a flavor profile that’s both comforting and sophisticated.
What truly surprised me was the cream cheese frosting. Usually, frostings involve a whole process of beating butter and sugar until they're light and fluffy. Not this one! This recipe uses a clever shortcut with raw cashews, transforming them into a smooth, creamy, and surprisingly decadent frosting that perfectly complements the cake's autumnal notes. The entire process, from start to finish, took me less than an hour, and the clean-up was a breeze. Honestly, it was so straightforward that even my kids could (almost) have helped. My children were very impressed with the taste and enjoyed helping me put the final touches to this cake.
This cake has become a new staple in our home. It's perfect for a quick after-school snack, a delightful dessert after dinner, or even a simple treat to brighten up a busy workday. The recipe is incredibly adaptable, too. Feel free to experiment with different spices, add chocolate chips, or use alternative flours. The beauty of this recipe is its simplicity – it allows for creativity without the pressure of precision. It’s become a testament to the fact that delicious baking doesn't have to be difficult, time-consuming or complicated.
The ease of preparation is just one of the reasons I love this recipe. It has quickly become a favourite in our family, and I’ve already made it several times. The taste is amazing, and it is a huge hit with both adults and children. It is also very versatile – the cake can be served warm or cold, and it can be stored in the refrigerator for several days. The recipe is also very easy to follow, even for beginners. I've even dared to deviate slightly, sometimes adding a handful of chopped walnuts or pecans for extra crunch, or a drizzle of maple syrup for an extra touch of sweetness. The results have always been fantastic.
The pumpkin cake, with its delightful blend of spices and soft texture, is a perfect representation of autumn's warmth and comforting flavors. And then there is that divine cream cheese frosting—an easy-to-make delight that elevates this already delicious cake to another level. This is not just a cake; it’s a celebration of simple ingredients transformed into something magical, a testament to the power of home baking and the joy of sharing delicious moments with loved ones. It’s a recipe that embraces the imperfections of a busy life while delivering perfection on a plate.
I highly recommend giving this recipe a try, especially if you're short on time or intimidated by complex baking. You'll be amazed at how much flavor and joy can come from such a simple, straightforward recipe. It’s not just a cake; it’s a reminder that sometimes, the most rewarding things in life are the simplest ones. So, grab your bowl, gather your ingredients, and get ready to experience the magic of this easy, delicious pumpkin cake! Its easy preparation and unbelievably delicious taste make it a truly remarkable creation and a cake that will always hold a special place in my heart. Enjoy!
A final thought: This recipe has become a valuable addition to my repertoire of quick and easy desserts. Whether it’s for a casual gathering or a quiet night at home, this cake is always a winner. It's a reminder that delicious food doesn't need to be complicated; sometimes, the simplest recipes are the most satisfying.
