These cute little pumpkin cakes were the fortuitous result of a winter marrow glut. They taste like all the good things about winter – cosy and comforting, but a little moist, and with the sweet aroma of spices.
Makes 12 little cakes
- 1¾ cups spelt flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup melted coconut oil, or other oil
- 2 eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 1 cup pumpkin puree (I used left over roast pumpkin)
- 1/3 cup raisins, cocoa nibs or dark chocolate chips (optional)
- 1/2 cup flaked almonds or pecan pieces (optional)
Coconut maple icing
- 1 can full-fat coconut cream, refrigerated overnight and any liquid discarded
- 1 tablespoon maple syrup
Heat oven to 180*C.
In a large mixing bowl, mix together all dry ingredients.
In a separate bowl, whisk together coconut oil, eggs, maple syrup and vanilla.
Make a well in the dry ingredients and add wet mixture, pumpkin puree, raisins or chocolate chips, and nuts. Mix gently until just combined.
Bake for 15-20 minutes, then allow to cool completely before icing.
For the icing, whisk together the coconut cream, maple syrup and cinnamon, the spread liberally over cakes.