Pumpkin Hazelnut Cake with Cranberry Filling
Single-serving, vegan, refined sugar free, gluten free, dairy-free, heart healthy, high fiber
This is a great, festive bake that looks pretty with the golden color of pumpkin and bright red of cranberries and is super wholesome and amazingly easy to make. Full of nutrients from nut proteins, pumpkin and flax with fiber and vitamin C from the cranberry filling. These will grace any cheerful dinner table. Your family will thank you for a healthy alternative to dairy and sugar filled desserts.
Pumpkin Hazelnut Cake with Cranberry Filling
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
Toast
1 cup hazelnuts, toasted
Cranberry
10 oz. (285g) fresh or frozen cranberries
2/3 cup orange juice
1 tablespoon coconut sugar
Wet
3 tablespoons ground flax plus 1/3 cup warm water
15 oz. (425g) canned pumpkin
1 and 2/3 cup coconut sugar
2/3 cup orange juice
2/3 cup coconut oil
1 tablespoon apple cider vinegar
zest of one large orange (1 tablespoon)
Dry
2 and 2/3 cups spelt or gluten-free flour mix*
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Makes 24 cakes
*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix
Instructions
1. Preheat oven to 350ºF/180ºC. Prepare two-12-tin cupcake pans with paper cupcake holders.
2. Toast hazelnuts on a baking sheet until slightly browned, watch carefully not to burn the nuts. About 8 minutes, remove, let cool.
3. Combine 3 tablespoons ground flax with 1/3 cup warm water in a large bowl, let soak while you prepare the cranberry filling.
4. Cranberry: Place 10 oz. cranberries into a small saucepan with orange juice and sugar. Simmer on low boil over medium heat, stirring regularly. Let the cranberries steam and boil off the liquid until they thicken into a thick sauce. About 10 minutes. Remove from heat. Set aside.
5. Add into the large bowl containing soaked flaxseed wet ingredients: canned pumpkin, coconut sugar, coconut oil, orange juice, vinegar and orange zest.
6. Once the toasted hazelnuts are cooled. Place them into a food processor or blender and grind them into a medium fine meal.
7. Add nut meal and dry ingredients: spices, baking powder, baking soda and salt into the wet batter and blend until evenly combined.
8. Fill 24 cupcake tins with batter. Put a large teaspoon of cranberry filling into the center of each cake.
9. Bake the cakes until golden on top, 18 minutes.
Photos by Milkshake Creative
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