serves / makes 8


  • 100g light brown sugar
  • 100g dark brown sugar
  • 100ml sunflower or vegetable oil
  • 2 eggs
  • 80ml water
  • 200g pureed pumpkin
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 220g gluten free self-raising flour


  1. Preheat the oven to 180 oC
  2. Grease and line a pumpkin shaped cake tin or a square cake tin and cut out a pumpkin shape from the cake once baked
  3. In a large mixing bowl whisk together the two types of sugar, oil and eggs
  4. Whisk in the water
  5. Stir in the pureed pumpkin, ginger, cinnamon and nutmeg
  6. Add in the flour
  7. Pour into the cake pan and bake for 50 minutes
  8. Remove from the oven and cake tin
  9. Allow to cool before serving


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