Pumpkin cake

Credited to: Coeliac UK

Kcal: 510.0

Serves 12

Ingredients

For the cake:
  • 300g (10oz) self-raising, gluten free flour*
  • 300g (10oz) muscovado sugar
  • 3 tsp (15g) mixed spice
  • 2 tsp (10g) bicarbonate of soda
  • 170g (6oz) sultanas
  • Large pinch of salt
  • 4 eggs, beaten
  • 200g (8oz) butter, melted
  • Zest of 1 orange
  • 1 tbsp (15g) orange juice
  • 450g (16oz) peeled pumpkin flesh, grated
For Topping:
  • 170g (6oz) pack soft cheese*
  • 50g (2oz) butter, softened
  • 100g (4oz) icing sugar, sifted
  • Zest of 1 orange
 

Notes: *Please check our Food and Drink Information for suitable products.

Method

  1. Heat the oven to 160°C/325°F/Gas Mark 3
  2. Grease and line a 30 x 20cm baking tray with baking parchment
  3. Put flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice. Mix with the dry ingredients till combined. Stir in the pumpkin
  4. Pour the batter into the tin and bake for 30 minutes or until golden and springy to touch. Leave for 5 minutes then turn out onto cooling wire rack
  5. To make the frosting, beat together cream cheese and butter, then beat in icing sugar and orange zest till smooth and creamy, leave to thicken in fridge
  6. When the cake is cold, spread topping over the top of the cake using a palette knife. Cut into portions. This cake will keep up to three days in the fridge.

Nutritional information per serving

Kcal
510
Fat
26g
Carbs
63g
Protein
6g
Fibre
1g