With Thanksgiving just around the corner, I have been busy testing some new dessert ideas. I have not yet managed to produce a gluten and dairy free pie that meets my family’s approval – maybe next year? – but fortunately this Pumpkin Cake was judged a winner and I will be baking it again on Thursday. It is a moist almond-based cake with no gluten or dairy, but plenty of spiced pumpkin flavor. It would pair well with vanilla ice cream (try Booja Booja for a good non-dairy version, or make your own), although I am thinking of making some cranberry sorbet to eat alongside the cake.
I also recommend my Cranberry Amaretti for Thanksgiving or, for a dessert with no refined sugar, my Spiced Pumpkin Mousse Pots.
2 medium bananas, peeled – about 150g
175 g pumpkin puree (I used Libby’s)
200g caster sugar
6 large eggs
200g ground almonds
1 teaspoon gluten free baking powder
1 teaspoon ground cinnamon
1 teaspoon ground five spice blend
ghee or oil to grease the cake pan
Preheat your oven to 170°C/325°F/gas mark 3.
On a plate or cutting board, mash up the bananas into chunks using a fork. Scrape into a bowl, add the pumpkin puree and blend in the sugar until smooth (I use my handheld mixer to do this).
In another bowl, whisk the eggs until frothy. Pour into to the banana/pumpkin mixture, and mix well.
Fold the ground almonds, spices and baking powder into the batter, then pour the batter into a 23cm springform cake pan, lined and greased (I used ghee but you could also use a bit of oil).
Bake for one hour. Cool on a rack, then remove from the tin.