Pumpkin olive oil cake
Makes 1x 8” cake (double this recipe for a layer cake)
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp mixed spice
1.5 cups brown sugar
2 Tbsp ground flaxseed mixed with 6 Tbsp water (set aside to thicken 5 min)
1 cup pumpkin purée
1/2 cup olive oil
1 tsp vanilla extract
1 Tbsp apple cider vinegar
Sift dry ingredients together into a bowl.
In a separate bowl mix the flaxseed mix, pumpkin, olive oil, vanilla and vinegar.
Gently fold wet and dry mixtures together and place into an oiled and lined 8 inch spring form cake tin. Bake 170 for 30-40 minutes til a skewer comes out clean. Ice with cream cheese or butter cream icing and decorate with candied pecans.