Pumpkin olive oil cake

Makes 1x 8” cake (double this recipe for a layer cake)

2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp mixed spice

1.5 cups brown sugar

2 Tbsp ground flaxseed mixed with 6 Tbsp water (set aside to thicken 5 min)

1 cup pumpkin purée

1/2 cup olive oil

1 tsp vanilla extract

1 Tbsp apple cider vinegar

Sift dry ingredients together into a bowl.

In a separate bowl mix the flaxseed mix, pumpkin, olive oil, vanilla and vinegar.

Gently fold wet and dry mixtures together and place into an oiled and lined 8 inch spring form cake tin. Bake 170 for 30-40 minutes til a skewer comes out clean. Ice with cream cheese or butter cream icing and decorate with candied pecans.