Pumpkin spice to me exudes warmth and comfort like a blanket. But this spice blend is very similar to that of our Indian chai masala, except we add a fair bit of cardamom and mace. I use our own Chai Masala from Nature Therapy for this recipe (and almost all autumn spice-based recipes) and add a few more spoons of cinnamon and hints of nutmeg to up the ante. This cake recipe is very simple, a delight to make, and golden hue of pumpkin is very comforting!

The Recipe
9" square tin


1 ¾ cup flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
two pinches of nutmeg
½ tsp cinnamon
250 g pumpkin puree
½ cup vegetable oil
½ cup castor sugar
¼ cup brown sugar
1 tbsp vanilla essence
2 tbsp maple syrup
2 eggs

½ cup castor sugar
1 tbsp cocoa powder
2 tsp Nature Therapy Chai Masala
1 tsp cinnamon
pinch of nutmeg
pinch of clove powder
pinch of orange zest


Preheat the oven at 180C and grease and flour a pan of 8” square pan
Stir together the streusel ingredients and set aside
In a separate bowl, stir together flour, baking powder, baking soda, salt, nutmeg and cinnamon and set aside
In a larger bowl, whisk together oil and sugars well together
Then add the maple syrup, eggs and vanilla and whisk properly
Then add the dry mixture and fold well
Place half the cake batter into the tin
Then sprinkle half the streusel evenly on top
Then pour remaining batter on top
Then sprinkle remaining streusel on top
Tap the tin on the surface
Bake for 20-22 minutes
Remove from the oven and place on a cooling rack and wait for the cake to cool completely before removing from the tin and slicing

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.