Pumpkin Cake
This low key pumpkin cake is my excuse to bake on Sunday to kill boredom of staying home during lockdown. It is an adaptation of Thai steamed banana cake which is also one of my favourites and super easy to make. I also add a few new ingredients into the mix such as buckwheat to replace traditional rice flour as a key ingredient to make it more interesting. It is an interesting take on a traditional dessert that you might enjoy. Here is the list of all ingredients required to make the pumpkin cake. Have fun!
Ingredients
250g pureed pumpkin
120g cake flour
100g buckwheat
25g raw sugar
1tbsp honey
2tbsp raisins/sultanas
2tbsp sunflower seeds
60ml coconut oil
60ml coconut cream
Tip: gradually add more flour if the batter is too watery. If you like it moist, add more coconut cream or coconut oil.
