Ingredients

For the cake:

160 g buckwheat flour

90 g oat flour

45 g ground almonds

70g coconut blossom sugar

1 1/2 teaspoons baking powder

250 g pumpkin puree (homemade or purchased)

2 tablespoons apple puree

270 ml plant milk

65 g speculaas spread

50 g maple syrup

 
For the frosting:

200 g vegan cream cheese

50 ml plant milk

2 tablespoons speculaas spread

3-4 tablespoons maple syrup

A handful of walnuts

Cinnamon

preparation

Preheat the oven to 190°C top/bottom heat.

Mix the dry ingredients together, then add the wet ingredients and knead into a smooth dough.

Line a loaf pan with baking paper, fill it with the dough and bake for about 40-45 minutes.

Allow the cake to cool while you prepare the frosting. To do this, simply mix all the ingredients with a hand mixer until it is creamy.

Then spread on the cooled cake, sprinkle with walnuts and cinnamon and enjoy! 🍰