Sweet and spicy, this walnut pumpkin cake is a great fall or all year round treat! Maple Tahini Glaze might give it extra sweetness if you’d like.
Total time: 1 hour.
Materials: Mixing bowl; processor; measuring vessels; scale; 8×8″ pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 3 tbsp oil
- 3/4 cup sugar
- 2 eggs
- 1 cup/3.5 oz whole walnuts
- 15 oz can pumpkin purée (not pie filling)
- Spices: 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp ginger, ⅛ tsp allspice OR 2 tsp pumpkin pie spice
- 1 cup oat flour
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla
- Optional: chocolate chips
Instructions:
- Preheat oven to 350˚F. Butter the pan.
- Grind the 1 cup whole walnuts (3.5 oz) in a processor to a desired size (I like some fine, some medium-sized).
- In a mixing bowl, combine 3 tbsp oil, 3/4 cup sugar, 2 eggs, and a full 15 oz can of pumpkin purée.
- In a measuring cup, add 1 cup oat flour and spices (1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cardamom, ¼ tsp ginger, ⅛ tsp allspice OR 2 tsp pumpkin pie spice). Add this flour mixture to the pumpkin batter.
- In the same measuring cup, add 1 ½ cup all purpose flour, 1 tsp baking powder, and 1 tsp baking soda.
- Add flour mixture to pumpkin mixture along with optional additional walnuts or chocolate chips. Stir until just combined.
- Bake for ~40 minutes at 350˚F. Allow to completely cool before slicing (very important). Optional to glaze with a recipe of Maple Tahini Glaze.
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