- 1 cup pumpkin puree roasted or boiled pumpkin mashed
- 1/4 cup coconut oil melted
- 1/2 cup brown sugar
- 3/4 cup plant based milk soy, oat or almond
- 1 tbs ground falxseed soaked in 3 tbs water
- 1 drop vanilla extract
- 2 cup oat flour
- 1/2 cup ground almonds or walnuts
- 3 tbs coconut flakes
- 1 pinch of Salt
- 1 ts baking soda
- 1 ts baking powder
- 1 ts cinnamon
- 1 pinch of ginger powder
- 1 pinch of nutmeg
- 1 pinch of cloves ground
- 3 ts pumpkin seed
Lately I’ve been obsessed with vegan desserts. I think I’ve baked and tasted my fair share of desserts suitable for the orthodox feast time before the holidays (almost vegan) but if I will manage on making the recipes once again and sharing all on the blog… I highly doubt it! Nevertheless, I’ll try and present to you the best recipes I’ve tried so far.
Pumpkin is one of my favourite vegetables and I’m constantly experimenting with new recipes… This wonderful cake is a result of trying out a lot of ideas with pureed pumpkin. Usually, when I buy pumpkin and can’t use it all up in one go, I boil or roast the rest (you can also steam it), mash it and put it in the fridge. In that way the pumpkin could be kept in the fridge for up to 5 days; you could also freeze it, but I’ve never done it myself.
You could make a lot of raw desserts with pureed pumpkin, including this vegan pumpkin cheesecake, which, actually, is one of the most popular recipes on my blog. I think this spiced pumpkin bread is perfect for Christmas, because of the spices that make it flavoursome, very tasty, but not too sweet… a true Christmas magic!