Ingredients:

• 2 cups flour 

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3 teaspoons mixed spice

• 1 cup vegetable oil

• 3 cornflour “eggs” (3 tbsp of cornflour mixed with 9 tbsp water)

• 1 & 1/2 cup white sugar

• 2 cups roasted pumpkin (blended to a puree) 

• 1 tsp vanilla extract

• Sara Kidd’s Vegan Cream Cheese Buttercream

• Dried fruits and edible decorations to preference

Method:

1. Preheat the oven to 180C (on bake) and grease a 12 inch cake tin.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and spices together in a large bowl. Set aside. Whisk the oil, cornflour eggs, sugar, pumpkin, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. The batter will be quite thick.

3. Spread batter into the prepared pan. Bake for 40 minutes.

4. Remove the cake from the oven and set the entire pan on a wire rack. Allow to cool completely before icing. 

5. Cream cheese frosting: We use Sara Kidd’s cream cheese buttercream recipe.

   Decorations: Top with pumpkin seeds, crystallised ginger, walnuts or dried cranberries!