A few days ago, we baked a nice pumpkin in the oven and one of the sides disappeared on that same day. But we managed to keep the other side to be used in a cake. Oh, this cake was so amazing… Imagine how good it was that my family congratulated me for such a good cake. An important point to mention is that they are rather strict with the absence of eggs, milk, butter or other products in cakes. Right now I believe that is because they know that something is missing when it is cooked by me, not because they actually notice it.
The recipe that I followed can be found over at the Fat free vegan blog. Due to the limited products that I had on hand, I modified the recipe in almost every step. I added a cookie crust to the bottom and simply mixed the pumpkin puree with some veggie milk and regular flour. I added some cinnamon and baking powder and I think that was all. No worries if you don’t have all the different flours, it will simply work if you give it more time in the oven.