Start by preparing the pumpkin which needs to be soft before blending it with the rest of the ingredients. Preheat your oven at 180 celsius degrees with the fan mode or 200 celsius degrees if you use a conventional oven. Then clean, half and removed the middle of the pumpkin. If you use butternut or Hokkaido, you don’t need to remove the skin. For other type of pumpkin, you need to peel them. Slice and make cubes. Transfer to a tray lined with baking paper and cook for 20 to 30 minutes or until soft.
In the meantime, expanding the crushed flaxseeds with 75 ml of water – it’s important that you used crushed flaxseeds otherwise they will not absorb the water as good as need. Leave to rest for 10 minutes and mix from time to time to make sure all the seeds are in contact with water. In another bowl mix all the dry ingredients but remember to keep some pumpkin seeds for later.
When the pumpkin is ready and soft, take out of the oven and allow to cool for 10-15 minutes. Reduce the oven heat to 160 C degrees fan or 180 C degrees normal. Add to a blending jar or food processor and add all the other ingredients from the wet ingredients list. Blend until smooth.
In the bowl with the dry ingredients, add the expanded flaxseeds and the pumpkin mixture you just prepared. Mix well using a wooden spoon. Coat the cake tin with coconut oil and add the mixture. Add the remaining pumpkin seeds on top before baking and press them gently into the cake.
Bake for roughly 45 minutes or until golden. Remove from the oven and allow to rest for 15-30 minutes before removing it from its mould. It’s ready !!
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