Pumpkin spiced cake with sugarfree frosting
This post is also available in: Deutsch (German)
I can’t express how excited I am about christmas season. Especially because it’s time again to put gingerbread spices in literally everything. Today I want to share a brand new recipe with you. I’ve been experimenting a bit with pumpkin recipes lately and this cake was a total winner!
My pumpkin spiced cake is free from refined sugar and gluten. Yes, you could (almost) call it healthy! 😉
For the recipe you’ll have to prepare a gingerbread spiced date cream plus a pumpkin butter. Both of them are super tasty on their own too, that’s why this recipe in fact is a 3 in 1 recipe! 🙂 I love to spread the gingerbread butter on a toast too and I love to add the pumpkin butter to my green smoothies. However: Let’s jump right into the recipe now!
First of all you’ll need a bowl to combine to following dry ingredients:
- 150 gr grounded almonds
- 300 gr whole grain rice flour
- 2 teaspoon physillium husks
- 1,5 teaspoons chia flour
- pinch of salt
- 1 package of baking soda
In a pan melt 200 gr of vegan butter and add in a splash of rice milk. Put aside to cool down. Preheat the oven (180 degrees C).
Now it’s time for butter number 1. For the gingerbread spice butter you’ll need:
- 150 gr dates, pitted
- 1 teaspoon gingerbread spice
- 2 teaspoons coconut oil
- 100 ml warm water
- pinch of salt
Blend all the ingredients in your food processor until smooth and creamy.
For the second one, the pumpkin butter, you’ll need:
- 1 slice of pumpkin (around 250-300 gr)
- 3 teaspoons of maple or agave syrup
- pinch of vanilla and cinnamon
Chop the pumpkin slice into little pieces (2cm) and bake them in the oven at 180 degrees C for around 20 minutes. Place in a food processor together with the remaining ingredients. Blend until smooth and creamy.
Now it’s time to combine the pumpkin and gingerbread butter with the dry ingredients + the vegan butter mixture. Use a big spoon to mix it in your bowl. Once the dough is nicely combined, make sure the consistency is not too runny or thick. If it turned out too wet add in more rice flour. If it’s already a bit dry add in a splash of rice milk again.
Prepare a loaf pan by lightly greasing or lining it with some parchment paper and vegan butter. Bake the cake for 65 minutes at 180 degrees C or (until golden brown).
Remove from oven and let set in for a few hours. As a last step you can add the icing. For the icing you just need to combine some powedered sugar (I use this refined sugar free alternative) with a splash of water.
Serve it! Tip: The cake tastes even better if you leave it in the fridge overnight. If you store it cool you can keep it up to 5 days. Enjoy!