Single serve pumpkin cake with maple whipped cream
Fluffy and moist single serve pumpkin cake filled with pumpkin puree and spice, frosted with whipped cream sweetened with maple syrup. This is the best dessert for ONE this fall.
Equipment
- Mixing bowls
- Whisk
- Rubbe spatula
- 4 inch cake tin
- Baking paper
Ingredients
Pumpkin cake -
- 2 tbsp pumpkin puree
- 2 tbsp yogurt
- 2 tbsp oil
- 1 tbsp milk
- 1/2 tsp vanilla
- 1 tbsp castor sugar
- 1 tbsp brown sugar
- 4 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- 1/2 tsp pumpkin spice
- Pinch of salt
Frosting -
- 4 tbsp whipping cream
- 1 tsp maple syrup
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 180℃, line a 4 inch tin by brushing it with a little oil and lining it with baking paper, set it aside.
- In a mixing bowl add the wet ingredients and mix until smooth. Add the dry ingredients and mix until combined.
- Pour the batter into the prepared tin and bake for 15 - 18 mins until risen and tooth pick inserted into the center comes out clean. Let it cool completely.
- While it is cooling make the frosting by whipping the cream with maple syrup and vanilla until stiff peaks. Once the cake is cooled, spoon the frosting over the top and smooth it out.
Notes
- Do not over mix the batter once you add the dry ingredients.
- Serve the whipped cream on the side with toasted pumpkin seeds if you prefer.