- Chickpea flour: 100 g
- Buckwheat flour: 80 g
- pea protein: 30 g
- Baking cocoa: 20 g
- Pumpkin seed puree: 30 g
- Applesauce: 120 g
- Baking powder: 10 g
- water: 250 ml
- Gingerbread spice: 2 g
- Chocolate flavoring powder: 6 g
Mix all the ingredients for the dough together until it is nice and smooth.
Pour the dough into a small cake pan (e.g. 17 cm).
Bake the cake in a preheated oven at 170°C convection oven for 30-40 minutes.
When the cake is baked, let it cool down. Then take it out of the pan.
Mix the ingredients for the glaze and spread it on the cake.
Sprinkle the flower pollen on top - done!