Pumpkin cake & cream “cheese” frosting

This post is also available in: Español

Adding vegetables to a cake is the best thing you can do in your life! This pumpkin cake is simply heavenly, very simple to make, fluffy, moist, and with all the flavor of pumpkin pie spices.

Also I give you the recipe for this “cream cheese” made from cashew, super rich, very healthy, and the perfect choice for a lot of cakes, like this Carrot Cake & cashew cream

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

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Pumpkin cake & cream cheese frosting

You will only need a bowl and simple ingredients to make this super cake! And also I give you the recipe for this delicious frosting

Course Breakfast, Dessert

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 slices

Author Gaspar Carreira

Ingredients

Cake

• 1 1/2 cup pumpkin puree
• 1/2 cup milk of your choice I used almond, spelt and rice milk from EcoMil
• 1 egg or 2 egg replacement*
• 1 cup coconut or muscovado sugar
• 2 cups buckwheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp sea salt

Homemade pumpkin pie spice mix

• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp allspice
• 1/8 tsp ground clove

Cream

• 3 cups raw cahews
• 1/2 cup melted coconut oil
• 2/3 cup almond milk cuisine from EcoMil
• 1/2 cup honey or maple syrup
• Juice of half lemon

Instructions

Cake

1. Preheat the oven to 200°C

2. Put the puree in a bowl together with the sugar, egg, milk, salt and beat well. Add the rest of the ingredients of the cake, even the spices, and beat until there are no lumps.

3. Put the mixture in a mold of 20x9 cm approx. with parchment paper, and bake for 20-25 minutes or until it is dry inside and the cake begins to peel off the edges of the mold.

4. Let cool

Cream

1. Put the cashews in the food processor. Process until you get a fine flour, no pieces of cashew left. Add the rest of the ingredients and process until you have a homogeneous cream. Place on the cake and keep in the refrigerator.

2. You can decorate with nuts and sprinkle some spices on top!

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.

*

This post is also available in: Español