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Topic: Healthy Spiced Pumpkin Pudding Cake  (Read 2035 times)
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kitschbitch
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« on: March 07, 2011 08:21:48 PM »



More pictures and links are at my blog at http://positiveponderings.blogspot.com/2011/03/healthy-spiced-pumpkin-pudding-cake.html

Healthy Spiced Pumpkin Pudding Cake
(Can be easily made into regular cake with longer cooking time, Id suggest at least an additional 15 minutes.)
Adapted from Rebars Pumpkin Millet Muffins
 
Instructions

* 3 flax eggs (instructions here: http://www.ehow.com/how_2280938_substitute-flax-seed-eggs-baking.html)
* 1 cup pumpkin pure
* cup rolled oats
*1/2 cup hulled hemp
* 1 cups of flour (I used a mixture of spelt, kamut, and a dash of quinoa)
* cup pistachios (raw)
* 2 teaspoons baking powder
* 1 teaspoons baking soda
* teaspoon of salt (I used sea salt)
* 1 heaping teaspoon of cinnamon (I think I will up this next time)
* Dash of nutmeg
* 3 teaspoons of ginger (I think I will up this next time)
* 1 teaspoon of vanilla extract
* 1 cup milk and 1 tsp of vinegar, let stand for 5 minutes
            OR 1 cup non-dairy milk
* 1/2  oil (I used a mixture of coconut and veggie oils)
* cup maple syrup
* 3 squares of unsweetened Bakers chocolate, chopped
Topping:
            Cashew Frosting and shredded unsweetened coconut

Directions
1.  Preheat the oven to 350 degrees F.
2.  Combine the flax eggs, pumpkin pure, milk, maple syrup, vanilla, oats, and hemp seeds in a large bowl.
3.  In a separate bowl, mix the remaining dry ingredients.
4.  Combine the dry and wet ingredients.
5.  Pour the batter into a greased loaf pan.
6.  Cook for 45 minutes.  If you want a firmer cake, cook longer, until a toothpick in the centre comes out clean.
7.  Allow the cake to cool for 30 minutes and remove from the pan.  Allow it another hour of cooling time.
8.  Spread the top with Cashew Frosting, sprinkle with unsweetened coconut, and cut into slices.  It can be wrapped in plastic wrap and stored in the freezer inside a ziplock freezer bag.

Cashew Frosting:
 Ingredients
* 2 cups raw cashews
* 2 teaspoons vanilla extract
* cup agave nectar
* Dash of nutmeg
* 1 teaspoons of cinnamon
* 1 teaspoon of ginger
* cup of water (add more as/if needed)
* 7 tablespoons of arrowroot powder
* 6 scoops of powdered stevia extract (6/32 of a teaspoon, I used Now Foods brand)

Directions
1. Process the cashews and water in a food processor.
2.  Add the remaining ingredients and process until smooth.
« Last Edit: September 07, 2011 12:22:23 PM by kitschbitch » THIS ROCKS   Logged

foodieandthechef
« Reply #1 on: March 07, 2011 08:25:53 PM »

I love pumpkin cake - this looks wonderful Smiley
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« Reply #2 on: March 25, 2011 06:38:57 PM »

Bookmarking to try this! You had me at 'Healthy' ...but it looks decadent!
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kitschbitch
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« Reply #3 on: March 25, 2011 07:54:22 PM »

I just thawed the last slice from the freezer tonight...I admit, I was sad.  I guess I'll have to make it again soon!
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arh5
« Reply #4 on: September 06, 2011 02:19:12 PM »

This looks delicious but I have some questions.

What are flax eggs?  You said you'd provide instructions but I couldn't find them and when do you mix them in?  It isn't stated in the given instructions.

THANKS!

I'm super excited to try this one out.

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kitschbitch
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« Reply #5 on: September 07, 2011 12:21:33 PM »

Sorry about that--I copied and pasted from my blog entry, and there was originally a link when you clicked "instructions."  Here is that link:

http://www.ehow.com/how_2280938_substitute-flax-seed-eggs-baking.html

Once you have the eggs made up, let them rest for a few minutes and they will gel.  AND, I totally forgot to say that the flax eggs are added in step two: with all of the other ingredients.

Thanks for catching my mistakes!
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