Pumpkin cake

Difficulty: 2/5

Preparation and cooking time: 1 hour 30 minutes

Servings: 6

Cost per serving: $1.98 (total cost: $11.90)

Cost per 2000 kcal: $8.44

Nutrition facts per serving
CALORIES PER SERVING (kcal): 470         (calories in whole recipe: 2820)
Proteins	18%	10.2g	Protein: lysine	18%	0.4g
			Protein: methionine	18%	0.2g
			Protein: isoleucine	20%	0.4g
Carbohydrates	52%	68.7g	Fibers	27%	10.3g
			Net carbs	n/a	58.4g
			Sugars	n/a	24.9g
Fats	31%	20.8g	Omega-3	8%	0.1g
			Omega-6	9%	1.6g
			Saturated fats	n/a	11.3g
Vitamin B1	25%	0.3mg	Vitamin B2	14%	0.2mg
Vitamin B3	20%	3.2mg	Vitamin B5	12%	0.6mg
Vitamin B6	24%	0.3mg	Folate	10%	40.4μg
Vitamin A	16%	144.5μg	Vitamin C	3%	2.8mg
Vitamin E	7%	1.2mg	Vitamin K	8%	9.7μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	17%	178.4mg	Copper	42%	0.4mg
Iron	40%	3.2mg	Magnesium	25%	101.3mg
Manganese	108%	2.5mg	Phosphorus	41%	290.4mg
Potassium	13%	618.6mg	Selenium	60%	33.1μg
Zinc	15%	1.7mg	Sodium to taste

Ingredients:

DRY

• 2 1/2 cups whole-wheat flour
• 2 1/2 tsp baking powder
• 3/4 tsp baking soda
• 2 tsp ground cinnamon

WET

• 300g pumpkin flesh
• 1 cup date paste/date sugar (if you can't find reasonably cheap date sugar, you can buy Anthony's Date Sugar - this is an affiliate link, and it helps this site to buy from it)
• 1 cup soy milk
• 1/4 cup cocoa butter
• 1 tbsp vanilla extract (optional)

FROSTING

• 1/2 cup date paste/date sugar
• 1/2 cup soy milk
• 1/4 cup cocoa butter
• 1 tsp ground cinnamon

Instructions:

• Pre-heat the oven to 225°C (437°F), clean a pumpkin, and cut 310-330g of it into cubes.
• Place the pumpkin cubes on a baking tray with parchment paper, and place it in the oven for about 25-30 minutes, or until the pumpkin is soft (you can check with a fork if they're soft). Note: for more detailed instructions on how to prepare a pumpkin, check this section. You can also skip this by simply using 300g of store-bought 100% pumpkin puree.
• In the meantime, for the wet part, place a small bowl on top of a small pot with water, and turn on the heat. Place the cocoa butter in the bowl, and let it melt. This is done to have the hot steam of the water from the pot heat up the bowl gently, to not burn the cocoa butter.
• In a blender/food processor, place the wet ingredients, and blend until smooth.
• In a large bowl, pour the dry ingredients in it, sifting them through a strainer, and mix them.
• Pre-heat the oven to 180°C (356°F), and place parchment paper on a baking dish.
• Pour the wet ingredients into dry ingredients bowl, and mix with a spatula. Once most of it is mixed, mix with your hands until it becomes a uniform thick paste, incorporating all of the flour.
• Place the dough into the baking dish, and flatten it out evenly with your hands and the help of a spatula.
• Place the baking dish into the oven, letting it cook for about 50 minutes, or until firm at the touch.
• In the meantime, in a small pot, put the frosting ingredients, and place the pot on a stove on low heat.
• Using a whisk or a fork, mix the frosting until it's a uniform paste.
• Pull the cake out of the oven, and let it rest. Once cooled off, remove the cake from the baking dish and spread the frosting on top with a spatula.

Serving:

Top the cake with powdered sugar and/or pumpkin peel pieces as you like.