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1 Pumpkin Spice Cake (Gluten, Egg and Dairy Free)

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Pumpkin Spice Cake (Gluten, Egg and Dairy Free)

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Ingredients

15 slice(s)

Cake

  • 200 g almonds
  • 40 g Crystalized ginger
  • 20 g coconut oil, (or cocoa butter)
  • 200 g apple juice
  • 400 g coconut cream
  • 90 g rice syrup
  • 450 g cooked pumpkin
  • 2 1/2 teaspoon cinnamon spice
  • 1 teaspoon vanilla essence
  • 1 1/2 tablespoon agar agar
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Recipe's preparation

    Base

  1. Place Almond and ginger crystals into mixing bowl and grind for 10 sec on speed 10.  Add coconut oil or cacao butter and blend for a futher 5 seconds.  Set aside - pressing down onto the bottom of a spring form pan.

  2. In empty TM bowl blend pumpkin for 10 seconds on speed 6, then add apple juice, coconut cream, cinnamon spice, rice syrup, vanilla essence and agar agar into mixing bowl.   Cook for 10 minutes, 90 degree’s on speed 3.                                                                                                                                                                                Pour into spring form pan on top of almond meal base. 

  3. Allow to cool and then place in fridge for agar to fully set firm for approx. 50 minutes.  Remove and cut into slices.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This looks Devine will be giving this a try for...

    Submitted by sarahkeay on 26. June 2021 - 08:24.

    This looks Devine will be giving this a try for sure. Thanks for posting

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  • PS... Next time I would also consider adding...

    Submitted by Lael on 14. October 2017 - 11:37.

    PS... Next time I would also consider adding nutmeg, ginger and/or a mixed spice to the pumpkin filling since I'm used to a distinctly fragrant and aromatic pumpkin pie flavour.

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  • I replaced the apple juice with water since I...

    Submitted by Lael on 13. October 2017 - 19:17.

    I replaced the apple juice with water since I happened to use some pre-baked Kent pumpkin that was quite a sweet tasting. I also used 'naked' ginger which is a type of crystalized ginger that isn't coated in a layer of sugar granules, which helped to keep lower the sugar content of this cake. I'm enjoying the resultant wholesome goodness, though next time I would use either activated and dried or roasted almonds for the base which would provide some 'deeper' tones to contrast the lighter taste of the filling.

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  • This looks great - definitely

    Submitted by Quirky Cooking on 19. October 2011 - 10:10.

    This looks great - definitely going to try it!! Thanks annadell tmrc_emoticons.)

    Blogger at www.quirkycooking.com.au


    Author of the Quirky Cooking cookbook


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