Vegan Pumpkin Cake with Carob Syrup and Pistachio
5.0 (1)
Ingredients
- check_circleFor the base: 200g spelt flour
- check_circle 100g carob syrup
- check_circle 50g fine oats
- check_circle 70g coconut oil
- check_circle 15g baking powder
- check_circle 10g chia seeds
- check_circle 150g almond milk
- check_circle 1 vanilla pod
- check_circle 50g ground pistachio
- check_circle For the cream: 500g roasted pumpkin
- check_circle 5g agar-agar
- check_circle 50g coconut oil
- check_circle 5g cinnamon
Preparation
- For the base, mix all dry ingredients together. Gradually add wet ingredients while mixing with a mixer until smooth.
- Preheat the oven to 180 degrees. Line the bottom of a 20 cm cake pan with aluminum foil and pour in the mixture. Bake for 40-45 minutes.
- Once cooled, cut the base in half. For the cream, blend the roasted pumpkin with chia seeds, coconut oil, carob syrup, and spices.
- Prepare the agar according to package instructions and fold it in at the end.
- Assemble the cake by placing one layer of the base in a 20 cm cake pan, followed by half of the cream, then the second layer and the remaining cream.
- Refrigerate for 4-5 hours, then decorate with pistachios, strawberries, drizzle with syrup, or other toppings of choice.
schedule
27/08/21