Description
Gluten-free and dairy-free spiced pumpkin gingerbread.
Ingredients
- 100 grams Light Brown Sugar
- 100 grams Dark Brown Sugar
- 100 milliliters Sunflower Or Vegetable Oil
- 2 Eggs
- 80 milliliters Water
- 200 grams Pumpkin Puree
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- ½ teaspoons Ground Nutmeg
- 220 grams Gluten Free Self Raising Flour
Preparation
Preheat oven to 180ºC (355ºF). Grease and line a pumpkin-shaped cake tin or a square cake tin.
In a large mixing bowl, whisk sugars, oil and eggs. Whisk in water. Stir in pureed pumpkin, ginger, cinnamon and nutmeg. Add in flour.
Pour into the cake pan and bake for 50 minutes. Remove from oven and unmold from cake tin. Allow to cool before serving.
