This pumpkin cake is vegan, refined sugar free and super easy to make.
Wash and peel the pumpkin. Cut into bite-sized pieces.
Take a medium sized pot and fill with about 2 inches of water. Bring to boil.
Preheat the oven to 180℃/350℉.
Insert a cooking sieve to the pot and add the pumpkin. Let cook for 15 minutes with the lid closed.
Remove the pumpkin and blend in a blender until you have a smooth purée.
Add the purée to a mixing bowl and combine with all the other wet ingredients.
In a second bowl combine all the dry ingredients.
Gently fold both mixtures together by using a spoon or a spatula.
Grease a standard sized square cake pan with coconut oil.
Add the cake batter and put it into the oven for about 45 minutes.
Let cool on a cooling rack for at least 15 minutes before cutting.