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Pumpkin cake with a plant-based pumpkin cream frosting

Easy 22 November 2023
Preparation time
10 min
Cooking time
45 min

250 Flour
100 Coconut blossom sugar
2 Tsp. Baking powder
1 tbsp. Pumpkin pie spice
1 tbsp. Almond butter with pumpkin spice
250 Pumpkin puree
1 ripe banana
100 ml Maple syrup
1 tbsp. Apple cider vinegar
60 Rapeseed oil
200 Pumpkin puree
100 Vegetable fresh cream
1 Pinch Cinnamon
1 Shot Plant drink
1 tbsp. Almond butter with pumpkin spice
  • Step 1/5

    Preheat the oven to 180 °C top/bottom heat and grease a king cake tin, a.k.a. loaf tin.

  • Step 2/5

    Mash the banana and mix with the pumpkin puree, almond butter, maple syrup, rapeseed oil and apple cider vinegar.

  • Step 3/5

    Mix the dry ingredients together and add to the liquid ingredients. Mix everything well until a homogeneous and smooth batter is formed.

  • Step 4/5

    Pour the batter into the baking tin and bake for 40-45 minutes. It's best to test with a skewer. If none of the dough sticks to the stick, you know it's ready. Then leave to cool well.

  • Step 5/5

    For the icing, mix all the ingredients together and add a little vegetable drink if the mixture is too thick. Spread over the cake and enjoy!

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