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Pumpkin & Orange Cake

It's pumpkin season and this cake is such a delicious way to bake something a little different.

Adapted from a recipe by Michaela Vais this is a recipe for a soft spiced pumpkin & crown prince squash (which gives a nutty & deep flavour) sponge with a creamy topping with pops of citrus coming through - plant-based decadence at it's best! Enjoy x

 

Dry ingredients:

160g Brown Rice flour

90g oat flour

45g desiccated coconut

2 tbsp ground flaxseed

½ tsp ginger

1 tsp allspice

½ tsp cinnamon

1 tsp baobab powder*

1 tsp maca powder**

 

Wet ingredients:

235g cooked squash or pumpkin

2 tbsp orange juice

60g peanut butter or any nut butter you like!

240 ml plant/nut milk of your choice***

 

Cashew orange frosting ingredients

100g cashews (soaked in hot water for 30-60 mins)

60ml Nut milk of choice

1 tsp vanilla extract

Zest of half an orange

40ml of maple syrup 

Instructions:

  1. Pre-heat oven to 180 and line an 8x4 inch loaf pan with parchment.
  2. Add the dry ingredients to a bowl and stir with a whisk until no lumps are appearing.
  3. Process the wet ingredients in a blender or food processor until the mixture is smooth
  4. Add the wet ingredients to the dry ingredients and stir with a whisk.
  5. Pour the batter into the prepared pan and bake for 45 minutes or until a cake tester pick or toothpick comes out clean when inserted into the middle.

 

For the frosting

Simply place all the ingredients in a blender and blend until smooth. Then spread it decadently across the loaf!

 

*very much an optional extra- it’s rich in vitamin C and high in fibre which is why I like to add it to various baked goods and smoothies.

**Again, an optional extra but gives the cake a nice nutritional boost, I also like to add this powder to my morning porridge

*** My go to milk at the moment is Califia Farms Oat Milk Barista Blend- I think it’s the best one I’ve ever tried. Oh so creamy and tasty!