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Pumpkin cake & cream cheese frosting
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

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
Servings: 10 slices
Author: Gaspar Carreira
  • 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
  • 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
  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

  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.