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Foodrhythms

About Recipe

Pumpkin cake the best in autumn (gluten free).

Ingredients

400 g pumpkin puree

2 cups gluten free flour

2 eggs

2 bananas

1 cup brown sugar

½ cup oil

½ cup plain yogurt or vegetable substitute

2 tsp baking powder

2 tsp cinnamon

Cooking Procedure

1

n Preheat oven to 360 F (180C). The pan lined by baking paper. Sift baking powder and flour. Mush bananas.nn Mix the eggs with sugar to fluffy. Add oil, yogurt and flour. Blend, add cinnamon, pumpkin and bananas. The dough will be quite loose. Put into baking pan.nn Bake about 45 minutes or until browned. Cool cake in the pan. On cooled cake put cream (prepare cream – mix ingredients).n

See Recipe Procedure

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