About this recipe:This cake is beautifully moist and incredibly simple to make, it's also 100% vegan and nut free, so it's an all-round winner in my book. It can easily be cut into bars or squares and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!
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Method Prep:15min › Cook:30min › Ready in:45min
Boil water and make up 250ml of instant coffee in a measuring jug and set aside to cool. Preheat the oven to 180 C / Gas 4.
Measure out the dry ingredients and mix them all together in a large mixing bowl, including the spices.
Add the coffee, oil and water to the dry ingredients and mix them all together. Then add the pumpkin and vanilla extract and mix well.
This is where you can add extra spices if you feel you want more. You can also add more flour for a thicker consistency if your mix is very watery (this may depend on how watery the pumpkin is). Pour mixture evenly into a rectangular 20x30cm (9x13 in) baking tin.
Bake in the preheated oven for 30 minutes, or longer if needed. Cook until a knife inserted into the middle comes out clean or almost clean as this cake can be quite sticky.
Leave to cool for at least 15 minutes before cutting as desired.
This recipe relies very much on personal taste and is very simple to adjust.
I made this cake to the letter except for reducing the sugar to 200g. It's delish! I really recommend lowering the sugar to 200g though as it's plenty sweet. It's an extremely moist cake. Coffee flavour not very pronounced so next time I'll make my coffee stronger (it was a little weak). Will make again! Thanks! - 19 Nov 2016