You can’t have a cooking website and not feature at least one pumpkin recipe in October, right? This week I’m sharing how to make a delicious spiced pumpkin cake with a cream cheese frosting – all gluten and dairy free of course.
I usually buy a few cans of pumpkin purée at the start of Autumn to keep in the store cupboard for recipes like this. You can also make your own pumpkin purée when you have finished your pumpkin carving. So far I have made some pumpkin pancakes, spiced pumpkin porridge and next week I’ll be sharing my recipe for pumpkin gingerbread.
For extra spice I’ve decorated the top of my cake with some stem ginger.