Delicious "Pumpkin" Cake
I wish I could share a piece of this with you! It is moist and the flavor is rich!I put pumpkin in quotes because most often I use butternut squash instead of pumpkin. I prefer the texture of the squash and the ease of cooking it and putting it in the freezer to use later. Sometimes pumpkin is stringy and it's trickier to get the flesh scraped out of the shell.
Equipment
- 1 Bundt pan
Ingredients
- 2 1/2 cups flour I used white this time, but usually use half and half white and wheat.
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 4 eggs
- 1 cup honey
- 2 cups cooked pumpkin or squash if it's frozen, make sure to thaw it well before using.
- 1 cup coconut oil
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, mix the dry ingredients together. In a separate mixing bowl, mix the eggs, honey, squash, and coconut oil together.
- Then, mix the egg mixture with the dry ingredients. Fold in the chocolate chips and pour it into a greased bundt pan.
- Bake it at 350 for 50 minutes.
- If desired, create a frosting of cream cheese, honey and vanilla, and squirt it out of the corner of a plastic bag in a lazy, looping zigzag over the top of the cake.
Notes
Could also put into muffin pans for smaller servings that freeze well. Bake for around 20-25 minutes, checking with a toothpick for doneness.