• 16servings
  • 70minutes
  • 387calories

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Ingredients Jump to Instructions ↓

  1. Cake:

  2. 150ml milk

  3. 3 drops apple cider vinegar

  4. 200g caster sugar

  5. 145g dark brown soft sugar

  6. 150ml vegetable oil

  7. 50g unsalted butter, melted

  8. 1/2 teaspoon vanilla extract

  9. 250g pumpkin puree

  10. 250g plain flour

  11. 50g porridge oats

  12. 1 1/4 teaspoons baking powder

  13. 1 1/4 teaspoons bicarbonate of soda

  14. 1/4 teaspoon ground nutmeg

  15. 1/8 teaspoon ground cloves

  16. 55g chopped walnuts

  17. Frosting:

  18. 1/2 recipe cream cheese frosting

  19. 1/4 teaspoon ground cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish. Pour the milk into a small bowl and stir in the vinegar. Set aside.

  2. Mix the flour together with porridge oats, baking powder, bicarbonate of soda, cinnamon, nutmeg and cloves in a bowl.

  3. Beat the caster sugar, dark brown soft sugar, vegetable oil, butter, milk mixture and vanilla together in a mixing bowl until smooth and well blended.

  4. Add the pumpkin puree and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.

  5. Bake in preheated oven until the top is golden brown and a skewer inserted in the centre comes out clean, about 45 minutes. Cool on a rack.

  6. Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.


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