You probably noticed that I use a lot of pumpkin right now. But it is so good and in season. Baking with pumpkin makes the pastry very moist and gives a good taste together with gingerbread spices. A perfect cake for this second Sunday of Advent. I wish you all a happy second Sunday of Advent!
Gingerbread Butternut Squash Cake
2 tbsp coconut oil, melted
2 tbsp almond milk
1 egg
0.5 tsp vanilla extract
0.5 dl coconut sugar
1 dl butternut squash puree
1.5 dl wheat flour
3/4 tsp baking powder
1.5 tsp gingerbread spice
Preheat oven to 175° C. Whisk melted coconut oil, milk, egg and vanilla together in a bowl. Add the sugar and butternut squash puree and stir to combine. Then add the rest of the ingredients and stir everything together. Grease and flour a bread pan and pour the batter into the bread pan. Bake the cake for 30 minutes.
Pepparkaka Butternutpumpa Kaka
2 msk kokosnötsolja, smält
2 msk mandelmjölk
1 ägg
0,5 tsk vaniljextrakt
0,5 dl kokosnötsocker
1 dl butternut pumpapuré
1,5 dl vetemjöl
3/4 tsk bakpulver
1,5 tsk pepparkakakryddor
Värm ugnen till 175 ° C. Blanda ihop smält kokosnötolja, mjölk, ägg och vanilj i en skål. Tillsätt socker och butternut pumpapuré och rör om. Tillsätt sedan resten av ingredienserna och blanda tills slät. Smörj och mjöla en brödform och häll smeten i formen. Grädda kakan i 30 minuter.
2 Comments
Tack detsamma. Och kakan ser ju fantastisk ut!
ReplyDeleteTack snälla du!
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