PUMPKIN SPONGE CAKE WITHOUT EGGS, MILK OR BUTTER, DELICIOUS, EASY AND ECONOMIC.
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This recipe is very easy to prepare and inexpensive, it is simply delicious and for people who cannot consume eggs or dairy products it is wonderful, you can make it with or without an oven, do not miss this magnificent recipe. INGREDIENTS: 300gr raw pumpkin 350gr all-purpose wheat flour = 2 ½ cups = 18 tablespoons 1 heaping tablespoon baking powder = 25gr 1 cup sugar = 220gr = 12 tablespoons 1 cup vegetable milk or fruit juice = 250ml = 20 tablespoons (you can also use water) ½ cup vegetable oil = 125ml = 10 tablespoons 1 teaspoon vanilla essence 1 pinch of salt (Optional) 1 teaspoon ground cinnamon (Optional) ¼ teaspoon nutmeg 1 20cm diameter mold with or without a central hole, greased and floured Icing: 160 gr powdered sugar = 1 cup = 9 tablespoons 3 tablespoons shredded coconut 3 heaping tablespoons coconut milk or water 1 pinch of salt. A little grated coconut to sprinkle over the glaze. PREPARATION: Peel the pumpkin and cut into small pieces, set aside. If you make it in the oven: turn on the oven to 180ºC to heat up. If you make it in a bain-marie in the kitchen: place a pot with a lid on the stove where the mould fits with a little water to heat. Sift the flour and mix with the baking powder and salt, place it in a large bowl and set aside. In a blender, place the fruit juice or vegetable milk, or in any case the water, the oil, the pumpkin (pumpkin, squash), the sugar, the vanilla and if you want to add ground calena, nutmeg and cloves, do so now. Blend for 2 minutes or so so that the pumpkin is crushed well and the mixture becomes a homogeneous cream. On top of the sifted flour and mixed with the baking powder, add the pumpkin cream that we prepared and beat until it forms a homogeneous dough. Place the dough in the mould and bake at 180ºC for approximately 40 or 50 minutes or until a toothpick inserted into the mould comes out dry. Remove from the oven. If you make it in a bain-marie, cover the mould with aluminium foil or an airtight lid and place it in the pot. The water should cover the mould up to half and remain at that level. Cover the pot and cook on high heat for 1 hour, keeping an eye on the water level. Never uncover the mould. After an hour, remove from the pot, allow to cool, unmold and it's ready. Preparing the glaze: Add the 3 tablespoons of grated coconut and salt to the powdered sugar, mix and add the 2 or 3 tablespoons of coconut milk or water, depending on how thick you want the glaze to be. Mix well until it forms a thick cream. Pour over the cake and sprinkle with grated coconut and, if you like, a touch of ground cinnamon. You can also simply sprinkle icing sugar and ground cinnamon on top. #temperosesaflavours #desserts #auyamacake #cakes #cheaprecipes
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