Juicy pumpkin cake
Baking / Cooking time:
This no bake pumpkin cake is quick and easy to prepare and delights with its incredible flavour and coconut aroma.
Step 1/7
Put the coconut flour and oats in a blender and grind to a fine flour.
Step 2/7
Add a pinch of salt, four tablespoons of coconut blossom sugar, 200 millilitres of coconut milk and a little water. Mix to form a smooth dough.
Step 3/7
Place the dough in a baking tin. The mixture has a rather dry consistency, so it needs to be pressed firmly into the tin.
Step 4/7
Place the base in the fridge to chill.
Step 5/7
For the cream, mix the cashews, pumpkin purée, maple syrup, a pinch of salt, two tablespoons of coconut oil and 200 millilitres of coconut milk together until everything is smooth and creamy. \n
Step 6/7
Spread the cream evenly over the base.
Step 7/7
Finally, sprinkle the pumpkin pie with a mixture of cinnamon and coconut blossom sugar. Put in the fridge for a few hours and enjoy!
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)
.svg?cs=srgb&auto=format,compress&fit=fill&w=160)