This exquisite pumpkin cake will impress your most discerning guests. Made with fresh ginger, warm spices, molasses and pumpkin, it is flavorful and aromatic. Serve it with caramel sauce for a delightful treat. Although the caramel sauce is not dairy-free, it can be easily substituted for your favorite dairy-free frosting or topping.
The Cake 🎥
YOU WILL NEED
GINGER CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
1 cup pure pumpkin purée (8oz, 250g)
2 tablespoons mild, unsulphured molasses (45g)
2 tablespoons peeled, finely grated ginger (15g)
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9 or 10-inch tube pan and line the bottom with parchment paper. If using a Bundt pan, apply a baking spray made with flour.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the pure pumpkin purée, molasses, grated ginger and the ginger cake mix beat on low speed until well combined.
- Pour batter into prepared pan and bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding and allow to cool completely before slicing.
The Sauce
YOU WILL NEED
INGREDIENTS
⅔ cup light brown sugar (130g)
¼ cup heavy cream (60g)
¼ cup salted butter (56g)
1 teaspoon vanilla extract
INSTRUCTIONS
- Place sugar, heavy cream and salted butter in a small saucepan and bring to a gentle boil over medium-low heat. Simmer on low for about 2 minutes until thickened, whisking occasionally.
- Remove from heat, then stir in vanilla extract.
- Drizzle caramel sauce over cake just before serving.