Spiced Pumpkin Gingerbread (Gluten Free, Dairy Free)
Ingredients
- 100 g light brown sugar
- 100 g dark brown sugar
- 100 ml sunflower or vegetable oil
- 2 eggs
- 80 ml water
- 200 g pureed pumpkin
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 220 g gluten free self-raising flour
Instructions
- 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 - 2