Pumpkin Spice Loaf Cake (Dairy Free)

Pumpkin Spice Loaf Cake (Dairy Free)
  • 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
  • 50g chopped hazelnut
  • 20g rolled oats
  • 30g demerara sugar
  1. Heat oven to 170 C
  2. Mix all the dry ingredients in a bowl
  3. After grating the squash add it to the rest of the other ingredients in the bowl
  4. Mix well and combine thoroughly
  5. 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. 
  6. Mix the topping ingredients and sprinkle all over the top of the cake 
  7. Pop it in the oven and bake for an hour until springy to the touch 
  8. Cool completely before removing and serving your pumpkin spice loaf cake