Have a Happy Halloween with this Vegan Pumpkin Cake!
October 30, 2016
by HelloFresh
Eat
Happy Halloween!
The ingredients in this pumpkin cake won’t spook you. It’s vegan, dairy free & full of veggies!
The rule of threes applies to comedy, horror, and delicious food. So today, we’re giving you a recipe for a delicious pumpkin cake, a pumpkin and tahini icing and some amazing spidery bliss balls!
PUMPKIN CHOCOLATE CAKE
I N G R E D I E N T S
2 cups self-raising flour
1⁄2 cup cocoa
1 tsp cinnamon
1 pinch salt
1 cup butternut pumpkin, cooked & mashed
1 cup coconut milk
3/4 cup maple syrup
3/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp apple cider vinegar
M E T H O D
1. Combine the flour, cocoa, cinnamon and salt together in a large mixing bowl and set aside.
2. Combine the remaining ingredients together in a second bowl, then add to the dry ingredients and fold the two gently together using a spatula.
3. Pour mixture into a greased and lined cake tin and bake for 30 minutes in the oven, or until golden brown. Check the cake by inserting a knife into the centre. If it comes out clean, your cake is cooked.
CREAMY PUMPKIN ICING
I N G R E D I E N T S
1⁄2 cup mashed pumpkin
3 tbs tahini
3 fresh dates
1⁄2 tsp cinnamon
1⁄2 tsp vanilla extract
M E T H O D
1. Combine all ingredients in a food processor or blender and process until smooth, creamy and spreadable. Alternatively, you could mash all ingredients together with a fork. Your icing won’t be as smooth, but will be equally as delicious!
SPIDER BLISS BALLS
I N G R E D I E N T S
1 cup walnuts
6 pitted medjool dates
3 tbs cacao
1 pinch salt
M E T H O D
Roll into dessert-spoon sized balls and puncture with lollies, seeds or nuts to resemble spider legs and spooky eyes! We used licorice and red candies for our spiders.
