Autumn and the Great British Bake Off has got me in the mood for baking seasonal treats. I used Spelt flour in this cake, because it makes it easier to digest.
Spiced Pumpkin Cake with Chai Caramel
- Spiced Pumpkin Cake
- 290g Wholemeal Spelt Flour
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Clove
- 1 tsp Bicarbonate of Soda
- 3 tsp Baking Powder
- 200g Light Brown or Coconut Sugar
- 1 flat tsp Salt
- 3 Eggs
- 180ml Oil (A Vegetable/Olive oil, Not coconut oil)
- 170g Honey
- 2 tsp Vanilla Extract
- 320g Pumpkin Puree (Tinned)
- Chai Caramel
- 160ml Coconut Cream
- 75g Coconut or Light Brown Sugar
- 2 tbsp Maple Syrup
- 1/4 tsp Ground Ginger
- 1/4 tsp Clove
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cardamom
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
- 1 tbsp Butter
Spiced Pumpkin Cake
Preheat oven to Gas Mark 4, 177 C.
Spray or brush a 10 cup bundt tin or 20 cm square cake tin with oil. (A silicone version of the bundt tin also works really well).
Place all the ingredients for the cake in your blender and blend for 2-3 minutes to combine.
Add the mixture to the oiled tin and bake for 50 – 60 minutes.
Remove from oven and allow to cool in the tin for 15 minutes, then tip out onto a wire rack.
Add the coconut cream, sugar, maple syrup, salt and spices to a small pan. Heat on medium/high for 6-7 minutes until the caramel has thickened slightly.
Remove from the heat and stir in the butter.
Poke holes into the cake and drizzle over the caramel.