Pumpkin Spice Loaf Cake (Dairy Free)
Ingredients:
- 190g soft dark brown sugar
- 190g spelt flour
- ¼ tsp salt
- ¾ tsp baking soda
- ½ tsp baking powder
- 1 tsp fresh ginger grated
- ½ tsp turmeric, allspice and cardamon powder
- 250g grated butternut squash pumpkin
- 50g chopped hazelnut
- 50g organic rolled oats
- 100g pitted dates (about 6 pcs)
- 50g candied ginger chopped
- 2 eggs
- 200g unflavored coconut oil, melted
Toppings:
- 50g chopped hazelnut
- 20g rolled oats
- 30g demerara sugar
Method:
- Heat oven to 170 C
- Mix all the dry ingredients in a bowl
- After grating the squash add it to the rest of the other ingredients in the bowl
- Mix well and combine thoroughly
- Transfer to a loaf pan. Place wax paper at the bottom of the tray for easy removal. Do not overfill to allow room for expansion.
- Mix the topping ingredients and sprinkle all over the top of the cake
- Pop it in the oven and bake for an hour until springy to the touch
- Cool completely before removing and serving your pumpkin spice loaf cake