This quarantine is really forcing creative cooks to go beyond! We just got back from a short quarantine in a cabin in the Black Forest and found nothing in the house to make for dinner. I began to clean out the freezer in search of something sustainable. Jackpot! I was in luck and found a frozen container of pureed pumpkin…humm soup or dessert? Ok, so the main meal was really the point right? But… this weather made me change my mind. Warm pumpkin bread was calling me. Here is it…simple lightly sweetened and delicious alone or with a dollop of Coconut Whipped Cream. You can use pureed sweet potatoes or yams, either will work. Check your freezer! I used an 8×10 oval baking dish but you can make muffins as well. Try freezing half the cake or the muffins so you aren’t tempted to eat the whole batch.
Cassava Pumpkin Cake
- Wet Ingredients:
- 3 eggs
- 1/2 cup coconut sugar
- 1/2 cup birch tree sugar
- 1 tsp vanilla
- 1 cup pureed pumpkin
- 1/3 cup melted ghee, organic butter or coconut oil cooled
- Dry Ingredients:
- 1 1/2 cups cassava flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger or a Tbsp of fresh
- 1/2 tsp ground Chinese 5 spice (or allspice)
- 1/2 tsp pumpkin spice
- 1/2 cup pecans (optional)
- 1/2 cup dried cranberries (optional)
- Step 1 Set your oven to 350 degrees and grease your baking dish or muffin pans.
- Step 2 In your standing mixer place all the wet ingredients and mix on medium for 3-4 minutes.
- Step 3 Next, add all the dry ingredients except the nuts and cranberries.
- Step 4 Mix for 3-4 minutes.
- Step 5 Turn your mixer to low and add the nuts and cranberries. Mix until they ate incorporated.
- Step 6 Fill your prepared baking dish or muffin pans.
- Step 7 Bake the cake for 35-40 minutes. Bake muffins for 15-18. Check with a toothpick or Knife. If it comes out clean then they are done.