Allergy free pumpkin spice cake recipe

It will need to cool for an hour or two before I glaze it. But here it is straight out of the oven.

Ingredients

• 1 ¾ cups of granulated sugar
• ¼ cup Nuttlex
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ½ cup of half-and-half goat’s milk and plain goat’s cheese, beaten
• 400mls pumpkin puree or the mash of one small butternut pumpkin
• Zest of 1 orange
• 1 tsp vanilla essence
• 2 ½ cups Orgran All Purpose flour
• ½ cup flaxseed
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp of bi carb soda
• 1 cup of raisins, soaked in water until soft then strained

Glaze

• ⅓ cup of sifted icing sugar
• 1 ½ tsp orange juice

Glazed.

Method

• Preheat the oven to 160°C.
• Grease and flour a medium to large bundt pan.
• Beat the sugar together with the Nuttlex until light and frothy.
• Beat in the Orgran No Egg mixture until light.
• Beat in the half-and-half, pumpkin puree, orange zest and vanilla essence.
• In a separate bowl whisk together the flour, flaxseed, cinnamon, bi carb soda and raisins.
• Then stir the flour mixture into the pumpkin mixture until just combined.
• Spoon the cake mix into the pan, smoothing over the top.
• Bake for 60-65 minutes or until a toothpick inserted in the centre comes out clean.
• Let the cake cool on a rack for 20 minutes, then tip it out of the pan and allow it to cool completely.

Glaze

• In a small bowl blend the icing sugar with the orange juice.
• Drizzle the icing over the cooled cake.