Mediterranean•healthy
Easy Greek Vegan Pumpkin Cake – Loli Sifnou
Olive Tomato recipe - Mediterranean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound pumpkin cut in small cubes
- 1 cup raisins or dried cranberries
- 1/2 cup orange juice
- 1/2 cup olive oil
- 1 tablespoon honey
- 1 tablespoon vanilla
- 1/4 cup cognac (or water)
- 2 cups flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- 1
Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius)
- 2
Mix flour, spices, sugar, baking soda in a bowl.
- 3
Mix all wet ingredients in a larger bowl (except pumpkin and raisins).
- 4
Add the dry ingredients to wet ingredients mix with a spoon.
- 5
Add the raisins and blend. Add pumpkin and blend.
- 6
Spread the mixture with a large spoon or spatula in a 9 inch round pan that you have brushed with a bit of olive oil. I use springform pans.
- 7
Bake for about an hour. Check with a toothpick, it should be clean.
- 8
Let it cool. The cake will be moist and may seem a bit "wet" on the bottom. This is normal, it will dry once it cools off.