Prepare the oven: Heat the oven to 175°C. Line a baking pan with baking paper.
Prepare the flaxseed: Mix the ground flaxseed with 3 tablespoons of water in a small bowl. Leave for 10 minutes until it becomes thick and sticky.
Mix the wet ingredients: Put the coconut oil, curd, kithul treacle, pumpkin puree and flaxseed mixture into a large bowl. Mix well.
Mix the dry ingredients: In another bowl, mix the plain flour, wholemeal flour, baking soda, baking powder, cinnamon, nutmeg and salt.
Make the cake mixture: Slowly add the dry ingredients to the pumpkin mixture. Stir gently until everything is mixed. Do not stir too much.
Bake the cake: Pour the mixture into the prepared baking pan. Bake for 40–45 minutes. Put a toothpick into the middle of the cake. If it comes out clean, the cake is ready.
Cool the cake: Leave the cake in the pan for 15 minutes. Then take it out and let it cool completely before cutting.
