Eggless Spiced Pumpkin Cake with Cinnamon Butter Cream Icing

Eggless Spiced pumpkin cake with cinnamon butter cream icing.

Flax egg used for those who have allergies and must follow an egg-free diet

Ingredients for the cake batter:
2 cups cake flour.
1 cup of caramel brown sugar.
½ cup castor sugar.
1 tsp baking powder.
1 tsp bicarbonate of soda.
½ tsp salt.
2 tsp cinnamon powder.
½ tsp nutmeg powder.
½ tsp ginger powder.
½ tsp cloves powder.
337g pumpkin puree.
1 tsp vanilla essence.
¼ cup vegetable oil.
1 tbsp. white wine vinegar.
1 flax egg.

Method:
Make the flax egg (1 x tbsp. crushed linseed mixed with 3 x tbsp. boiling water and set aside).
Sift the cake flour into a bowl.
Add the spices and both sugars and give it a good stir.
Add the pumpkin puree, vanilla essence, cooking oil, white wine vinegar, and flax egg.
Whisk till well combined.
Pour into a lightly greased 20cm cake pan.
Tap to remove any bubbles.
Pop into a preheated oven and bake at 180 degrees for 25 – 30 minutes or until the cake tester comes out clean.

Buttercream icing:

450g sifted icing sugar.
112g margarine.
1 tsp vanilla essence.
2 tbsp. soy milk.
1 tsp cinnamon powder.

Method:
Cream the margarine, add a little icing sugar in at a time, and whisk till it starts to resemble bread crumbs.
Add the vanilla essence, soy milk, and cinnamon powder.
Whisk until well combined and the mixture comes together.

To assemble the cake:

Cut the cake into two layers.
Place one layer down on your cake board and generous layers the icing.
Place the second layer of cake on top of the icing.
Generously ice the top layer of the cake and decorate with chopped walnuts.

Prepared, tried, and tested Bobby Swanson

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