Pumpkin has many health benefits, so it’s worth adding it to our menu, especially now when pumpkin season is in full swing. This vegan pumpkin cake is the perfect dessert for a cozy autumn day.
Ingredients
- Oat flakes – 1/2 cup
- Rice flour – 1/2 cup
- Almond flour – 1/3 cup
- Coconut flour – 1/3 cup
- Buckwheat flour – 1/3 cup
- Baking powder – 2 teaspoons
- Cinnamon – 1 teaspoon
- Ground flaxseed – 2 teaspoons
- Xylitol – 1/2 cup
- Almond milk – 1/2 cup
- Pumpkin puree – 1 cup
- Walnuts – a handful
Preparation
- Preheat the oven to 180 degrees Celsius. Line a loaf pan with parchment paper.
- Crush oat flakes using a food processor until finely ground.
- In a large bowl, combine ground oat flakes with the remaining dry ingredients: rice flour, almond flour, coconut flour, buckwheat flour, baking powder, cinnamon, and ground flaxseed. Mix well.
- Chop the walnuts.
- Add all the wet ingredients to the bowl of dry ingredients: almond milk, pumpkin puree, and chopped walnuts. Mix thoroughly to obtain a homogeneous mixture.
- Transfer the batter into the prepared loaf pan and place it in the preheated oven.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool before serving.
