This indulgent yet simple Halloween Pumpkin Spice cake recipe is the perfect autumnal treat to have with a cup of tea, or add to your Halloween festivities. I could enjoy this all year round, but in the spirit of eating seasonally, it can be looked forward to as a seasonal comforting treat.
Sweet, yet savoury. Moist with a hint of spice. Gluten free, dairy free, and made with a portion of veg to boot! What's not to like?
It's entirely made from healthy whole foods, so the only ingredient you may want to stay mindful of is the sugar. If you can enjoy it with less, then absolutely reduce the amount you put in. Too much sugar is inflammatory for people with autoimmune disease but I hate guilt around food, so enjoy this with a moderate portion and as a treat. If your condition and health isn't stable, then I would wait until your diet and lifestyle is better under control.
The Recipe:
200g Almond flour
200g light muscavado sugar
2 tsp cinnamon & nutmeg
1/2 tsp turmeric
155g sultanas
3 eggs
150g olive oil
350g pumpkin puree
Method:
Mix the sugar and oil together.
Add the eggs, almond flour, spices, sultanas, pumpkin puree.
Grease or line a baking tin (or silicon tart mould)
Bake at 200 degrees. Check after 30 minutes, then every 10 minutes with a sharp knife. If it comes out clean, remove from the oven and cool.
I'd love to hear if you made and enjoyed it. Leave a comment below or tag me on Instagram @autoimmune_hub.
Happy Halloween!
