A vegan delicious cake
INGREDIENTS
- 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
STEPS
- 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 😉
