This pumpkin cake is made with rice milk, and is eggless. It is very crumbly, and deliciously sweet.
Recipe:
300g self raising flour + 1/2 tsp baking powder
220g pumpkin, cooked and mashed
120g sugar
1 medium size banana
1-2 tbsp applesauce125ml rice milk
Crumble: mix together 75g vegan margarine, 1 tablespoon brown sugar, 125g chopped walnuts3 tbsp flour + 1 tsp cinnamon powder
Method:
1. Beat the margarine and sugar till well mixed; add in banana and applesauce.
2. Add in pumpkin; stir to mix.
3. Add in half of the flour, and stir; mix in rice milk and stir, then add in the rest of the flour.
4. Pour half the mixture into a lined and oiled 8inch pan.
5. Add in some walnuts and pour in remaining batter. Top off with walnut mixture.
6. Bake in preheated oven at 170C for 1 hour.
This cake is really seewt ans is very crumbly, I loved it!
