This moist and tasty cake is ideal for for the autumn season ... or any other time you have spare pumpkins or butternuts at hand.
You can make this as one cake using a ring tin or into two loaves using two regular loaf tins. Loaf tin sizes can vary but they are generally around 12 x 20 cm.
4 tsp ground flaxseed (otherwise known as linseed)
2 tbsp cold water
175g raisins or sultanas
zest and juice of 1 orange
300g white flour
1 ½ tsp baking powder
6 tsp mixed spice
2 tsp bicarbonate of soda
½ tsp salt
8 tbsp aquafaba (the water from a can of chickpea)
1 tsp cream of tartar
200g dairy free butter substitute, softened
500g (peeled weight) pumpkin or butternut, cooked and blended or grated
Preheat the oven to 180 degrees C. Generously spray or grease your baking tins.
In a small bowl combine the flaxseed and water. Set this mixture aside.
Zest and juice an orange and mix this in another bowl with the dried fruit. Set this aside.
Using a beater whip the aquafaba and cream of tartar together until it forms stiff peaks. (This will look like a meringue mixture).
QUICK TIP: Aquafaba whips best when it is at room temperature.
Meanwhile a large bowl, combine the flour, sugar, spice, bicarbonate of soda and salt. Use a wire whisk to combine these together.
Make a well in the centre of your dry mixture. Using your whisk, stir in the pumpkin and butter.
Add all other ingredients including gently folding in the whipped aquafaba.
Pour the batter into the tins and bake for 30 mins, or until golden and springy to the touch.
Remove from leave to sit for 5 minutes.
Turn onto a wire rack to cool.
Once fully cooled cover with icing.
85g dairy free butter substitute
100g icing sugar, sifted
lemon juice to mix
pinch of citric acid (optional)
Using a knife, beat the butter and sugar together. Add just enough juice to make a smooth icing. For extra tang add a pinch of citric acid.