Autumn comes with Halloween and pumpkins are a very important part of Halloween. We often have a lot of pumpkin flesh in surplus after carving them into monsters! Here a delicious vegan cake recipe and it’s without refined sugars!
Ingredients:
Cake:
350 g pumpkin (Butternut or ordinary pumpking)
150 g carrot
100 g applesauce
50 g soy cottage cheese.
10 g coconut oil
50 g almond flour.
100 g oat flour.
100 g whole wheat flour.
50 g raisins
1 tbsp gingerbread spices.
1 tsp cinnamon
1/2 tsp salt
2 tbsp maple syrup.
1 tbsp stevia sugar.
2 tbsp baking powder.
1 tsp baking soda.
Splash of water or vegetable milk by choice.
Topping:
35 g walnuts or pecans.
Directions:
Preheat the oven to 180 degrees.
Let the raisins soak in water or vegetable milk.
Wash the pumpkin and carrots, cut them into cubes and cook until tender.
Mix all "dry" ingredients and spices together.
Melt the coconut oil in the microwave for 20-30 seconds.
Puree the cooked vegetables and add all the “wet” ingredients in and mix well.
Now add the “dry” ingredients and mix to a smooth batter.
At last drain the raisins and mix it through the batter at last.
Grease a baking tin or use baking paper and pour the batter into the tin.
Grind the walnuts or pecans and divide this over the batter as a topping.
Slightly press it in.
Bake for 35 - 40 minutes (depending on your oven).
Let cool completely before slicing.
Ready to enjoy!
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