Pumpkin Cake with Cream Cheese Frosting

Product : Just About Foods Oat Flour

Servings per recipe : 12

Nutritional information per serving : 

Ingredients.

For the cake.

• 260g – Just About Foods Oat Flour
• 230g – pumpkin puree
• 150g – egg
• 100g – light brown sugar
• 150g – vegetable oil 
• 1 tsp – vanilla extract
• 1 ½ – pumpkin spice mix
• 1 tsp – ground cinnamon
• 2 tsp – baking powder
• ½ tsp – baking soda
• ½ tsp – salt

For the cream cheese frosting

• 115g – unsalted softened butter
• 225g – cream cheese (cold)
• 175g – icing sugar (sifted)
• ½ tsp – vanilla extract

*Extra – Any sprinkles of your choice for decorating

Instructions.

1. Preheat your oven at 350°F (180°C) and grease a 9×9 in square pan with oil spray and line it with parchment paper.
2. In a large bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon and pumpkin spices; whisk together and set aside.
3. In another large mixing bowl, beat the eggs and sugar in medium speed until well combined.
4. Add in the vegetable oil and vanilla extract and mix to combine.
5. Add in the pumpkin purée and mix again.
6. Fold the dry ingredients until just combined.
7. Pour the battter into the prepared baking mold and smooth the top with a spatula.
8. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let it rest for an hour to cool completely at room temperature.
10. Now, for the frosting, cream butter on medium speed for about 2-3 minutes.
11. Add in the vanilla extract and half of the powdered sugar. Mix with a spatula then beat on low until well combined.
12. Add in the cream cheese and whip until fluffy.
13. Add the remaining icing sugar and beat again until fluffy and well combined. Careful to not over beat it. Use right away for decoratng your now cooled cake.
14. Frost the cake with a thick layer and make any design of your choice; finally dust with ground cinnamon, garnish with sprinkles or any topping of your preference, serve and enjoy !