Need a cozy recipe for cold days? We got you! Try our pumpkin cake with a plant-based pumpkin cream frosting!
Preheat the oven to 180 °C top/bottom heat and grease a king cake tin, a.k.a. loaf tin.
Mash the banana and mix with the pumpkin puree, almond butter, maple syrup, rapeseed oil and apple cider vinegar.
Mix the dry ingredients together and add to the liquid ingredients. Mix everything well until a homogeneous and smooth batter is formed.
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.
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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