1teaspooninstant coffee/expresso powderif using granules, dissolve in the wet ingredients
110gfresh pumpkin[3.8 oz] peeled and cut into small pieces
1apple [140 g, 5 oz when peeled], cut into small pieces
2tablespoonscoconut oil[30 ml] or vegetable oil
100mlcanned coconut milkyou may need to add more later so that pumpkin-apple puree and milk make 400ml of liquid
1tablespoonmolasseseither blackstrap or fancy or maple syrup (optional)
1cuploosely filled, don’t press [130 g, 4.6 oz] soft dark brown sugar
Fudgey Glaze Recipe
6tablespoonssoft dark brown sugar
3tablespoonscoconut milkor oat milk or other non-dairy milk
1 1/2tablespoonsvegetable oilor coconut oil
Make the cake
Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
Line a loaf pan with parchment paper.
Place fresh pumpkin and apple pieces in a blender with the milk and blend until smooth. (Alternatively use a hand blender in a measuring jug).
(At this point, pumpkin-apple puree and milk should come to 400 ml in a measuring jug, if it doesn’t add more milk or a little water).
Add oil. Then add the molasses or maple syrup. Add sugar and mix well.
In a large mixing bowl, add all dry ingredients. Mix well with a whisk.
Make a well in the centre then add in the wet ingredients. Stir and mix gently (DO NOT BEAT this mixture). Mix well until all dry are well incorporated with the wet to make a smooth batter.
Pour batter immediately in the loaf pan, fill up to 3/4.
Bake straightaway at 200 degrees Celsius or 400 degrees Fahrenheit for the first 20 minutes then lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and continue to bake for another 20 to 40 minutes (depending on your oven). Insert a metal or bamboo skewer to test. If done it should come out clean or with just a few crumb bits. Else put back in the oven for another 5 – 10 minutes and check again after this time until cake is done.
Allow to cool completely before demoulding and glazing.
Make the glaze
Place all ingredients in a thick bottom pan. Heat over medium-low.
Stir constantly until all is melted and well incorporated. When mixture starts to bubble, keep stirring (for about 30 seconds) until a fudgey consistency is obtained.
Continue to stir off the heat for a couple of minutes, then immediately pour on cake.