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What do you need:

130 grams of coconut cream (santen),

120 grams pumpkin puree,

1 egg of broken linseed (1 tbsp broken linseed + 3 tbsp water),

2 el Greensweet Brown

1 teaspoon of pumpkin spice

a pinch of Himalayan salt.


200 grams of cashew nuts (soak for at least 4 hours in water),

100 ml of coconut milk (or another vegetable milk),

2 el Greensweet Syrup Gold,

¼ teaspoon of cinnamon

a few drops Greensweet liquid stevia Vanilla (to taste, I used 6 drops).


This is how you make it:

 Step 1

Preheat the oven to 170 degrees. Line a tart with baking paper or grease with vegetable butter and sprinkle with some flour.

Step 2

Put the coconut cream together with the pumpkin puree in the food processor and switch on. If it is an even substance, turn off the food processor.

Step 3

Pour the puree into a large bowl and add the remaining ingredients. Mix well together.

Step 4

Pour the batter into the tart mold and put it in the oven for about 40-45 minutes.

Step 5

Meanwhile, make the frosting. Put the soaked cashew nuts in the food processor together with the vegetable milk. Turn on and when it is finely ground, it is ready.

Step 8

Pour the frosting into a clean bowl and add the remaining ingredients. Mix well together.

Step 9

Has the cake cooled down well? Then spread 2-3 el frosting on the top of the cake. If necessary, finish with some pecan or walnuts. It is best to store the cake in the fridge because of the frosting.


Source / photo: Vegan Flavors