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Chai Spiced Pumpkin Cake

RRP: Plant Based & Vegan


1 cup (225 grams) of pumpkin puree (home made)
10 dates (pre soaked)
1/2 cup (115 grams) of coconut oil (room temperature)
2 cup (450 grams) of buckwheat flour
1 cup (225 grams) of almond flour
250 ml of Plant Milk ( I like using unsweetend almond milk)
1/2 cup (115 grams) of coconut sugar
Vanilla pod
1 tsp cinnamon
1 tsp of cardemon
1/2 tsp of clove
1 tsp of baking powder
1/2 tsp of baking powder
Pinch of salt


Preheat your oven to 180 C. Peel and pre boil the pumpkin. Once the pumpkin has cooled blend into a puree. Then add all the other ingredients plus the puree in a blender and mix well together until you have a smooth cake batter.

Pregrease your cake tin with some coconut oil or if you are using a silicone muold that usually won't be needed. Spread evenly and stick in the oven for 30-45 minutes or until you get a hard outer shell but inside it is still nice and moist.

Let cake cool and enjoy with an extra sprinkle of cinnamon.

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