Sugar-free pumpkin cake

With cold weather around the corner, there's nothing like treating ourselves with a warm cup of tea and slice of this wholesome and sugar-free pumpkin cake.

Ingredients

240 gr (8.47 oz) pumpkin puree

200 gr (7.05 oz) wheat flour

100 gr (3.53 oz) spelled flour

200 gr (7.05 oz) pitted dates

300 ml (10.14 fl oz) unsweetened oat milk

100 ml (3.38 fl oz) sunflower oil

25 gr (0.88 oz) pumpkin seeds

25 gr (0.88 oz) walnut kernels

40 gr (1.41 oz) raisins

25 gr (0.88 oz) sunflower seeds

2 Tbsp ground flaxseed

2 tsp baking powder

2 tsp baking soda

1 tsp cinnamon powder

1/2 tsp powdered ginger

Instructions:

- Turn on the oven at 180ºC (356ºF).

- Crush the dates with the pumpkin puree and reserve.

- In a bowl, mix the wheat flour, spelled flour, ground flaxseed, baking powder, baking soda, cinnamon and powdered ginger.

- Pour the pumpkin and date puree into the bowl with the dry ingredients and mix everything well.

- Add the sunflower oil and oat milk to the bowl, little by little, stirring constantly. You should get a homogeneous dough without lumps.

- Coarsely chop the walnut kernels. In a dish, mix the walnut kernels, pumpkin seeds, raisins and sunflower seeds. Sprinkle this mixture with some wheat flour and then pour it into the bowl containing the dough.

- Stir the batter well, until the seeds, nuts and raisins are evenly distributed in the dough.

- Place the cake batter in a pan lined with parchment paper. Take it to a preheated oven at 180ºC (356ºF). After 30 minutes, remove the cake, cover it with aluminum foil and put it in the oven for another 30 minutes.

- Let the cake cool down before removing it from the mold.

Enjoy :)