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PUMPKIN CAKE

Ingredients:

  • 270 g 100% pumpkin purée
  • 60 ml oat drink
  • 60 ml mild olive, sunflower or coconut oil
  • 10 tablespoons agave syrup
  • 2 tablespoons poppy seeds
  • 1 tablespoon with a mixture of spices to taste (clove, ginger, nutmeg, etc.)
  • 150 g spelt flour
  • 100 g buckwheat flour
  • 1 sachet of baking powder
  • 35 g chopped chocolate
  • 70 g chopped walnuts

Elaboration:

  • 1.Preheat the oven to 180ºC.
  • 2.Mix the purée with the oil, plant-based drink and syrup in a bowl.
  • 3.Sift the flour with the baking powder and salt in another bowl and add the spices.
  • 4.Gradually add the dry mixture to the liquid one until there are no lumps left.
  • 5.Add the poppy seeds, the chopped chocolate and 40 g of nuts and mix gently.
  • 6.Line or flour a cake mould and fill it with the mixture.
  • 7.Sprinkle the remaining chopped nuts and a dash of syrup over the top to decorate.
  • 8.Bake at 180ºC for about 40 minutes or until you can insert a toothpick and it comes out dry.