Description
A delicious and moist pumpkin cake that comes together in one bowl. Utilizing goat milk yogurt for richness and spelt flour for a nutritious base, this cake provides the perfect balance of earthy pumpkin spice and tangy yogurt. Ideal for busy weeknights, it offers a gourmet experience without the hassle, making it a perfect quick-fix treat for family or unexpected guests.
Ingredients
250g goat milk yogurt
2 large eggs, room temperature
250g light brown sugar
90ml sunflower oil
100g canned unsweetened pumpkin puree
250g spelt flour
2 tsp ground cinnamon
3 tsp double acting baking powder
75g ground almonds
Instructions
Preheat the oven to 180C / Gas 4 and line a baking tin with parchment paper.
In a medium mixing bowl, whisk together the yogurt, eggs, pumpkin puree, brown sugar, and sunflower oil until smooth.
Sieve the spelt flour, cinnamon, baking powder, and ground almonds into the bowl.
Fold the dry ingredients into the wet mixture gently until just combined.
Pour the batter into the prepared tin and spread evenly with a spatula.
Bake for 35 minutes until a skewer inserted into the center comes out clean.
Notes
You can substitute canola oil for sunflower oil if needed. All-purpose flour is a suitable alternative to spelt flour. If you do not have ground almonds, ground hazelnuts make an excellent swap.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg