Hello, fellow pumpkin lovers! Here is another cracking pumpkin spice recipe for you. The gentle warming spices are so seasonal and they certainly hit my autumnal cake spot. This recipe uses coconut flour which is a great alternative if you are gluten free but it doesn’t take away from the flavour. The combination of the coconut flour and the pumpkin, in fact, creates a moist cake which improves if made a day ahead in my opinion! If you like a light sponge the coconut flour won’t give you that but it does create a lovely almost pudding-like texture. I often liken the texture to bread and butter pudding if that helps.
This cake came about after an afternoon of baking my Country Pumpkin Cookies. I had opened a can of pumpkin purée but only used half. I hate waste so figured why not bake something else? I had a fun date with friends the following day in the diary so knew it wouldn’t go to waste. To be honest, cake never goes to waste in Tara’s Busy Kitchen. There are always eager taste testers a short walk or phone call away!
I wanted to create a little texture and bite within the cake so added walnuts and 75% Tanzania Dark Chocolate Buttons from Chococo. Pumpkin and dark chocolate go so well together anyway but the additional crunch of walnuts really added to the bake in my opinion.
As mentioned earlier, I had plans with friends the following day and this cake was perfect for that date. I was due at Lorna Ruby in Exeter for a photo shoot to highlight their autumn collection. I wanted to bake a cake that we could have mid shoot with a cup of tea so I took it in to the shop for our morning break. It went down a storm with Lorna and the gang so knew it was worthy of an outing on the blog.
- 1/3 cup of coconut flour
- 1/3 cup of pure maple syrup
- 1/3 cup of vegetable oil
- 1/2 tsp of baking powder
- 1/2 tsp of bicarbonate of soda
- 1 tsp of ground cinnamon
- 1 tsp of nutmeg
- 1/2 tsp of mixed spice
- 1/2 tsp of sea salt
- 1 cup of pumpkin puree
- 3/4 cup dark chocolate chips. I used 75% Tanzania from Chococo
- 3/4 cup of chopped walnuts
- 3 large eggs at room temperature
- 125g/ 1/2 block butter (softened)
- 1/3 cup pumpkin purée
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon milk to loosen (if needed)
- Chopped walnuts
- Dried mango
- Edible gold glitter
- Turn on the oven to 350F/Gas 4 and a line a loaf pan with parchment paper
- In a large bowl, combine coconut flour, baking powder, baking soda, cinnamon, nutmeg, all spice & sea salt. Give it a mix.
- Throw all the “wet ingredients” into that same bowl: 3 eggs, vegetable oil, pumpkin puree, & maple syrup. Mix well to integrate. You could use a handheld mixer or a whisk.
- Fold in the chocolate chips and walnuts.
- Pour into loaf pan and use a spatula to even the surface out.
- Bake for about 60 mins, times vary depending on your oven. Check it at the 50 minute mark by inserting a knife or skewer in the center. If it comes out clean it's done. If not pop it back in the oven for a few more minutes.
- Meanwhile make the frosting by putting all the ingredients in a bowl and using a handheld mixer whisk together until light and fluffy. Alternatively put ingredients into a food processor and mix until smooth and fluffy.
- Allow it to cool completely before icing and decorating.