Vegan Pumpkin Cake

Ingrédients

• 1 cup rice flour (white or brown (see notes))
• 1 cup oat flour (gluten-free if needed)
• 1/2 cup dried shredded coconut (unsweetened or ground almonds)
• 1/2 cup coconut sugar (or granulated sugar of choice)
• 2 tbsp flax seeds (ground or chia seeds)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• Cinnamon, allspice (to taste)
• 240 g fresh pumpkin (grated (or 1/2 cup of canned pumpkin puree))
• 1 cup plant-based milk
• 1/4 cup nut butter (of choice e.g. almond butter (see notes))
• 2 tbsp maple syrup (or agave syrup )
• 1 tbsp lime juice (or lemon juice)
• 1 tsp vanilla extract
• 2/3 cup cashews
• 1/4 cup plant-based milk
• 2 tbsp maple syrup (or agave syrup )
• 1 tbsp lime juice (or lemon juice)
• 1/2 tsp vanilla extract

Préparation

1. 1

   Cover the cashews in a jar or small bowl with hot water and allow them to soak for 30-50 minutes (then discard the water).

2. 2

   Preheat oven to 375 degrees Fahrenheit/190 degrees Celsius and line an 8x4 inch baking pan with parchment paper.

3. 3

   Add the dry ingredients to a bowl and stir with a whisk or spoon until there are no lumps.

4. 4

   Process all wet ingredients in a blender or food processor until the mixture is smooth.

5. 5

   Add the wet ingredients to the dry ingredients and stir with a spatula or whisk.

6. 6

   Pour the batter into the prepared pan and bake for 40 minutes or until a toothpick, inserted into the center of the loaf, comes out clean. Let it cool.

7. 7

   Blend all ingredients for the cashew cream in your blender until the mixture is creamy and smooth. Spread about half of the cream on the cake (you can save the remaining cream for another dessert). Enjoy! Store leftovers covered in the fridge.