Eggless Pumpkin Spice Cake

Ingrédients

• 200 g Maida/ All-purpose flour
• 150 g Brown Sugar (powdered)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1 tsp Pumpkin Spice Powder
• 225 g Pumpkin Puree
• 120 ml Refined Oil
• 100 g Curd
• Vanilla
• Almond Flakes

Préparation

1. 1

   Preheat oven to 160C.

2. 2

   Grease and line an 8” round cake tin and keep it ready.

3. 3

   In a bowl, combine the dry ingredients- maida, baking powder, baking soda, powdered sugar, pumpkin spice and cinnamon. Use a whisk to mix them well.

4. 4

   In another bowl, combine pumpkin puree, oil, curd and vanilla and whisk until they are combined.

5. 5

   Pour the wet ingredients into the dry ingredients and whisk well.

6. 6

   Use a spatula to fold in the batter.

7. 7

   Transfer to the prepared cake tin and add some almond flakes on top.

8. 8

   Bake in preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean.

9. 9

   Cool for ten minutes on a wire rack.

10. 10

    Then transfer the cake out of the tin and let it cool completely.

11. 11

    Slice it up and serve.