- chickpea flour: 100 g
- buckwheat flour: 80 g
- pea protein powder: 30 g
- baking cacao: 20 g
- pumpkin seed mousse: 30 g
- apple sauce: 120 g
- baking powder: 10 g
- water: 250 ml
- gingerbread spice mix: 2 g
- cacao powder: 6 g
Stir together all of the ingredients required for the batter until it becomes nice and smooth.
Fill the batter into a small baking pan (17 cm for instance).
Bake the cake in your pre-heated and fan-assisted oven at 170°C for 30-40 minutes.
When the cake has finished baking let it cool off and then remove it from its baking pan.
Stir together the ingredients needed for the icing and then spread it over the cake.
Garnish with the flower pollen - finished!