1 cup pumpkin puree (Unsweetened applesauce as substitution)
2 cups all-purpose flour (Whole wheat flour as substitution)
1 cup sugar (Brown sugar or coconut sugar as substitution)
2 tsp baking powder (Self-rising flour as substitution)
1/2 cup honey (Maple syrup or agave nectar as substitution)
2 large eggs (Flax eggs as substitution)
1 tsp cinnamon (Pumpkin pie spice as substitution)
1/2 tsp salt (Sea salt as substitution)
Preheat your oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, honey, eggs, and melted butter until well combined.
Mix Dry Ingredients: In another bowl, combine the flour, baking powder, salt, and cinnamon. Stir to combine them well.
Combine the Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Pour into Pan: Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even cooking.
Bake: Place the cake in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve and Enjoy: Slice the cake and enjoy it plain or with a sprinkle of powdered sugar on top for an added touch.
