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Spiced pumpkin molasses cakes
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Elevate your baking with a delicious gluten-free cake.
Ingredients:
  • 1/2 (700-750g) small butternut pumpkin, deseeded
  • 80ml (1/3 cup) macadamia oil
  • 175g buckwheat flour
  • 80g organic panela sugar
  • 40g (1/3 cup) almond meal
  • 20g (1/4 cup) desiccated coconut
  • 35g (1/4 cup) coconut flour
  • 8.00 gm gluten-free baking powder
  • 6.25 gm ground ginger
  • 1/2 tsp ground cloves
  • 7.50 gm ground cinnamon
  • 80ml (1/3 cup) molasses
  • 2 eggs
  • 150ml reduced-fat milk
  • 20.00 ml pepitas
  • Nuttelex spread, to serve (optional)
  • 3 tsp organic panela sugar, extra
  • 9.20 gm macadamia oil, extra
Instructions:
  • 1. Preheat your oven to 180C (160C fan forced) and line a baking tray with parchment paper. 2. Arrange the pumpkin, cut-side up, on the prepared tray and drizzle with extra oil. 3. Roast for 1 hour and 40 minutes or until very tender. 4. Allow the pumpkin to cool, then scoop out the flesh into a food processor. 5. Discard the skin and process the flesh until smooth.
  • Prepare eight 175ml non-stick mini loaf pans by greasing them with oil. In a large bowl, combine buckwheat flour, sugar, almond meal, coconut, coconut flour, baking powder, ginger, cloves, and 2 1⁄2 tsp of cinnamon. Create a well in the center of the mixture.
  • Combine oil, molasses, eggs, milk, and pumpkin puree in a jug. Pour into the well and mix until combined. Divide the batter among prepared pans, smoothing the surface. In a bowl, mix pepitas, extra sugar, and remaining cinnamon, then sprinkle over the cakes. Bake for 30 minutes or until a skewer inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with Nuttelex, if desired.

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