🕯This pumpkin cake was highly delicious😳😁so I made it again as a loaf and it worked out but I still prefer the texture you get from the round cake dish😤🥰
💀So enjoy these last few days of October and make some yummies as well🎃🍂
🦇If you still struggle with eating some sweets, check out the latest post of @the.cosmicsouls to get some motivation to love yourself and love the food for what it is🧡
🍂1 cup + 2 tablespoons flour (I used a mix of gluten free and spelt flour)
🍂2 tsp baking powder
🍂1/2 tsp salt
🍂1 tbsp pumpkin pie spice
🍂1 tsp cinnamon
🍂1 cup sugar
🍂1/3 cup dairy free yogurt
🍂3/4 cup pumpkin purée
🍂2 tbsp maple syrup
🍂1 tsp vanilla extract
🍂1/4 cup water
🍁1/2 cup icing sugar
🍁1 tbsp maple syrup
🍁1 tbsp non dairy milk
🕯Preheat the oven to 180°C. Grease or line with baking paper a 9 inch cake pan and set aside.
🕯In a bowl mix together flour, baking powder, salt, pumpkin spice, and cinnamon. In another bowl, add the rest of your ingredients and mix until combined.
🕯Gently whisk in dry ingredients until just combined. Don’t over mix.
🕯Transfer to the greased cake pan.
🕯Bake for 30 minutes or until a skewer comes out almost clean.
🕯Remove from the oven and let cool completely and pour over your glaze.