Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
Pumpkin Cake Recipe
There's nothing like a good pumpkin cake to end a good meal. As succulent as it is exquisite, this dessert will transport you to a world of sweet delights. Here is the recipe!
Ingredients
To prepare the cake, have these ingredients:
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A cup of gluten-free or regular flour (250 ml)
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A cup of powder (250 ml) or almond flour (250 ml)
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A cup of gluten-free oatmeal (250 ml)
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Two teaspoons of baking powder (10 ml)
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A teaspoon of bicarbonate (5 ml)
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Half a teaspoon of salt (2.5 ml)
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A teaspoon of allspice (5 ml)
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A teaspoon of cinnamon (5 ml)
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A teaspoon of vanilla (5ml)
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A cup of sugar (250 ml)
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Grapeseed oil (180 ml)
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A cup of canned coconut milk (250 ml), preferably well-stirred
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Pumpkin puree (400 ml)
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Three eggs
For the coconut whipped cream:
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Coconut cream (2 cans of 398 ml) to put in the fridge the day before
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Of Maple syrup (80ml)
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Allspice (1.25 ml)
For the pumpkin seed crunch:
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Maple syrup (60 ml)
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A cup of pumpkin seeds (250 ml)
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Flower of salt
Preparing the cake
Start by preheating the oven. The proper temperature would be 350°F. Next, grease a “Bundt” type mold. This mold should have a capacity of approximately 2.5 L. Once greased, flour it well.
Then take a bowl, then mix the almond powder, flour, oatmeal, baking powder, salt, baking soda, cinnamon, and allspice. Once everything is well mixed, set the bowl aside.
Take another bowl with a larger capacity. In this bowl, beat the eggs and sugar using an electric mixer. This operation should take at least three minutes. Stop only when the mixture is thick and white.
Next, add oil, coconut milk, pumpkin puree and vanilla into the mixture. After mixing well, incorporate the dry ingredients using the electric mixer.
Once all the ingredients are well incorporated, pour them into the mold. Cook for 55 to 60 minutes, then let cool on a rack for 10 minutes. Let cool, then add the toppings.
Preparing the whipped cream and crunch
To prepare the coconut whipped cream, open the cans you put in the fridge. Next, place the solid part of the coconut milk in a bowl. Take your electric mixer, then quickly whisk for about a minute with the allspice and maple syrup.
For the pumpkin seed crunch, start by mixing pumpkin seeds and maple syrup in a bowl. Once well mixed, spread the composition onto a cookie sheet lined with parchment paper. Then, sprinkle the fleur de sel on top.
All you have to do is put it in the oven. Cooking takes approximately 18 minutes with an oven preheated to 375°F.
Do not hesitate to visit our online store Maple Treasures if you are looking for fresh, quality ingredients. Different products are offered to you.
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