Spiced Pumpkin Gingerbread (Gluten Free, Dairy Free)

Servings: 10



  1. Preheat the oven to 180 oC
  2. Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked
  3. In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. Whisk in the water
  5. Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  6. Add in the flour
  7. Pour into the cake pan and bake for 50 minutes
  8. Remove from the oven and cake tin
  9. Allow to cool before serving
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