Pumpkin cake

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.

  1. oh hello! this looks so amazing! i have to bookmark this.

  2. kldlkjgah

    does not look like spongy!

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