Dairy free spiced pumpkin bundt

Serves 10


220g plain flour

250g self raising flour

1/2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground cloves

1 tsp ground mixed spice

1 tsp ground nutmeg

1/4 teaspoon salt

410g caster sugar

250ml vegetable oil

4 medium eggs

425g pumpkin puree

100g chopped pecans


150g icing sugar


Handful chopped pecans

Handful pumpkin seeds


Preheat the oven to 180C / 160C Fan.

Grease your bundt tin with oil spray and set aside.

Sift the flour, baking powder, salt and spices into a bowl.

Beat the sugar and oil in the bowl of a mixer for 5 minutes.

Gradually add the eggs and mix.

Next add the pumpkin puree and chopped pecans and combine.

On a low speed add half the flour and spice blend and mix, add the remaining half and mix until fully incorporated.

Pour this batter into the bundt tin, do not worry if it almost fills the tin as this cake does not rise too much.

Bake for 1 hour or until a skewer inserted comes out clean.

Leave in the tin for 5 minutes before turning out onto a wire wrack, cool fully.

When its cooling, for the topping simply add a drop of water to the icing sugar and mix until a sticky paste is reached.

Drizzle this over the cooled cake and top with chopped pecans and pumpkin seeds.

Serve at room temperature with a spoon of semi whipped cream


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