Sunday, 31 October 2010

Halloween, Wheat-free Pumpkin and carrot cake

I was determined not to waste the pumpkin flesh from my Halloween lantern, and a sweet cake appealed to me for a change.  I found a recipe for a simple to make pumpkin cake which I tweaked and converted to gluten-free and vegan.

375g grated pumpkin
225g gluten free flour
1tsp baking powder
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
2 tsp Ener g egg replacer
4 tblps cold water
1 tblsp silken tofu
250 ml sunflower oil
200g sugar
1tsp vanilla extract

2 tblsp raw porridge oats

Place the flour, baking powder, spices and grated pumpkin into a large bowl and stir together.  The keen eyed amongst you will have spotted that I've used pumpkin and carrot because I didn't bother to weigh the pumpkin flesh I'd grated and simply assumed a bowlful would be sufficient.  It wasn't.  So, I figured that since carrot cake tastes good, I'd make up the weight with grated carrot.  Mea culpa:(

When you've stirred it all together it looks pretty boring, but I'm optimistic, so persevered!
In another bowl combine the sugar and oil.  Whip the egg replacer and water until it's starting to thicken, then stir the silken tofu in and combine well (or, if you're not vegan, you simply use 2 eggs!). 

Stir the wet mix into the dry and combine until evenly mixed.I looked at it and decided it looked far too oily, so added the oats to absorb it, this wasn't part of the original recipe. 
I thought the mixture looked quite unpleasant, like raw sausage meat, but, as I said, I'm an optimist.

Spoon the mixture into lined patty tins, I had enough for this tray of 6 plus a small rectangular cake tin, too.  Bake in an oven preheated to 180C, gas 4, 350F, for about 20-25 mins until golden brown, as you can see below.

They looked lovely, and tasted delicious, but, for my taste they were still too oily.  I shall make them again but substitute margarine for the oil, which should solve the problem.

If you try them, let me know what you think:)

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