Tried and true. This cake is a moist, nutritional winner and is simply stirred by hand. Substitute 3 mashed bananas for the pumpkin to have an oil-free banana bread.
1 cup organic pumpkin
3/4 cup brown sugar, packed
1 cup non-dairy vanilla milk of choice
2 tsp pure vanilla
1 cup whole wheat pastry flour or wheat/white blend, etc.
1/4 cup rolled oats
2 Tbsp flax seeds, ground (can use a coffee grinder)
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg – optional (dash of allspice or ginger as well - Optional)
1/2 tsp salt
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. Prepare an 8 or 9 inch cake or baking pan with coconut oil and flour (see video). Combine the first 4 ingredients in a medium bowl and stir. In a smaller bowl, combine the dry ingredients, except the walnuts. Add the dry to the wet ingredients. Mix until just combined. Add the nuts, pour into the pan and bake for 35 minutes or until a knife in the center comes out clean. Serve sliced cake with pumpkin butter or the date maple frosting.