A vegan delicious cake

  • Type of Meal: Dessert
  • Season: Autumn
  • Diet restrictions: Vegan
  • Number of servings: 8-10 people


  • 250 g pumpkin already cleaned
  • 240 g wholemeal flour
  • 160 g raw cane sugar
  • 100 g of sunflower seed oil
  • 80 g of almond milk (or other vegetable milk)
  • 16 g baking powder
  • ½ teaspoon of cinnamon
  • ½ teaspoon of ginger powder
  • 1 pinch of nutmeg
  • 2 cloves (powder or smashed)
  • 1 pinch of pepper
  • 1 pinch of salt
  • 30 g of hazelnut grain


  • Let’s roast the pumpkin
    Clean the pumpkin by removing all seeds and internal filaments with a spoon. With a sharp knife cut the pumpkin into 2-3 cm thick slices and remove the skin. Weigh 250 g of clean pumpkin and place the slices on a baking tray lined with baking paper. Bake in a static oven at 180°C for 25 minutes, then remove from oven and let cool.
  • Prepare the dough
    In the grinder, blend the roasted pumpkin until a smooth cream is obtained. Pour the wholemeal flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves reduced to powder, pepper and salt into a bowl. Mix with a wooden spoon then add the pumpkin puree, sunflower oil and almond milk and mix well.
  • Baking
    Pour the dough into a 22 cm diameter cake tin lined with baking paper. Sprinkle the surface with hazelnut grains and bake in a static oven at 180°C for 45 minutes. Remove from the oven and leave to cool completely before serving.

Variant: You can cover the cake with a thin layer of dark chocolate, by melting it in a pot and spreading it on top of the cake. If you are celebrating a birthday you can use powder sugar on top of the chocolate to write your wishes 😉

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