Eggless pumpkin almond cake

Ingredients:

1 cup grated pumpkin

1st set - wet ingredients:
6fl oz evaporated milk(i.e 14 tbsp evaporated milk or 1/2 can of evaporated milk)
1/2 cup canola or flavor less olive oil (I used 1/4 cup canola oil and 1/4 cup vegan margarine)
1.5 cup milk

2nd set - dry ingredients:
2.5 cup unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
2 pinches of cardamom, cinnamon, dry ginger powder (use whatever u have in hand, even 1 or 2 of the above spice is fine)
1 cup dark brown sugar(you can use light brown sugar or white sugar too)
1/4 cup slivered almonds


Method:
Preheat oven to 350 degree Fahrenheit

Microwave pumpkin for 2 mins on high

Take 2 mixing bowls

Add 1st set to one bowl

2nd set to another bowl.

Mix all the wet ingredients so they are homogeneous

Mix all dry ingredients so there are no lumps. Use your hand or a whisk to check the lumps

Now add the wet ingredients to dry ingredients and gently fold, do not whisk. If very thick and cannot be ladled add 1 or 2 more table spoon of milk. The batter consistency is pretty thick something between general cake and cookie batter

Take a pan(I used a bundt pan) spray with oil spray like pam. and slowly transfer the the batter in the pan. The batter will not flow, so u need to spread it with the ladle.

Bake in the lower rack for 30 mins.
After 30 mins use a toothpick and if it is clean. Take it out cool for 20 minutes and slice.

Enjoy!!

OPTIONS:

You can use grated carrots or butter nut squash for this recipe.