1 ½cupwhite sugar(280g) (you can also use 1 cup brown sugar + 1/2 cup white sugar)
1 ½cuppumpkin puree
1flax egg1 tbsp flax seed + 3 tbsp water -mix together until thickened
Preheat oven to 180℃ (350℉)
In a bowl sift all purpose flour and add all dry ingredients (sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and cloves)
In another bowl mix pumpkin puree, olive oil, vanilla extract and flax egg.
Slowly transfer Pumpkin mixture with the dry mixture. Mix well until fully combined.
Prepare your baking pan. You can either use a nonstick spray or place a parchment paper. I didn’t use any.
Pour the batter into the pan and bake for about 30 minutes or until toothpick is inserted and comes out clean.
Let it cool first, You can transfer in a wire rack or let it cool in the baking pan.
Prepare for the frosting.
NutritionThe nutrition I get is an estimate and flax egg is not included in the submitted data. The serving is 1 slice of 10. Calories 251 | Fiber 1g | Fat 5.4g | Sugar 30.2 | Protein 2.6g | Saturated Fat 0.8g | Sodium 244mg | Carbohydrates 49.9g
Did you make this recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram