I used the same recipe as the cake before, only that I used mashed pumpkin instead of banana. And I did not forget the baking powder and baking soda this time...^^...
160 gr flour
1 1/2 tsp baking powder
1/2 tsp baking soda
65 gr cocoa powder
50 gr palm suiker (gula semut)
2 tbs milk powder
1/2 tsp salt
100 ml water
1 tsp vanilla essense
50 ml corn oil
1 cup (240 ml) mashed pumpkin
- Preheat the oven (160C). Butter a baking pan (I used 30 X 10 cm) and dust with a little flour.
- In a bowl, sift the flour, cocoa powder, baking soda and baking powder. Add sugar, milk powder and salt. Mix well.
- Pour the mashed pumpkin, water, oil, and vanilla. Mix until just combined using a ballon whisk. Do not overmix.
- Pour the batter into the baking pan. Sprinkle with almond slices.
- Bake until done.
This cake turned out so beautiful. The texture was fluffy and moist, I could hardly believe it was eggless and had pumpkin inside it. The colour is less dark than before because I omitted the chocolate paste, but the taste was still chocolatey. The taste of the pumpkin was completely undetectable, my children gobbled it up without knowing that there was pumpkin in it...The sweetness is so mild, I didn't mind with it but 1 or 2 tbs more sugar would be nicer.