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Pumpkin cake with a plant-based pumpkin cream frosting Auto translated

Name: Pumpkin cake with a plant-based pumpkin cream frosting
Prep time: 10 min
Cook time: 45 min
Yield: 8
Ingredients: 250 g Flour; 100 g Coconut blossom sugar; 1 tbsp. Pumpkin pie spice; 2 Tsp. Baking powder; 1 tbsp. Almond butter with pumpkin spice; 250 g Pumpkin puree; 1 ripe banana; 100 ml Maple syrup; 60 Rapeseed oil; 1 tbsp. Apple cider vinegar; 200 g Pumpkin puree; 100 g Vegetable fresh cream; 1 Prise Cinnamon; 1 Schuss Plant drink; 1 tbsp. Almond butter with pumpkin spice

Easy 22 November 2023

Preparation time

10 min

Cooking time

45 min

Need a cozy recipe for cold days? We got you! Try our pumpkin cake with a plant-based pumpkin cream frosting!

Ingredients for

250 g	Flour
100 g	Coconut blossom sugar
1 tbsp.	Pumpkin pie spice
2 Tsp.	Baking powder
1 tbsp.	Almond butter with pumpkin spice
250 g	Pumpkin puree
1	ripe banana
100 ml	Maple syrup
60	Rapeseed oil
1 tbsp.	Apple cider vinegar
200 g	Pumpkin puree
100 g	Vegetable fresh cream
1 Prise	Cinnamon
1 Schuss	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!