Pumpkin cake with cashew frosting
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),
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),
¼ teaspoon of cinnamon
a few drops Greensweet liquid stevia Vanilla (to taste, I used 6 drops).
This is how you make it:
Preheat the oven to 170 degrees. Line a tart with baking paper or grease with vegetable butter and sprinkle with some flour.
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.
Pour the puree into a large bowl and add the remaining ingredients. Mix well together.
Pour the batter into the tart mold and put it in the oven for about 40-45 minutes.
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.
Pour the frosting into a clean bowl and add the remaining ingredients. Mix well together.
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