If you have a sweet tooth but are trying to be healthy then this is the recipe for you! This frosted coconut pumpkin cake not only includes a vegetable but is also vegan and sugar free making it the perfect treat with no guilt attached. Ingredients:
1/4 cup Coconut Oil
1/4 cup Margarine
1 cup Dates (finely grinded)
1 cup Butternut Pumpkin (Mashed)
2 cups Coconut Flour
3/4 cup Almond Milk
Cinnamon
2 tsp Baking Powder
Method:
#1- Preheat oven to 180 degrees Celsius. Lightly grease a 22cm round pan.
#2- Cut up the pumpkin and leave to steam for 15-20minutes until soft.
#3- Use an electric mixer to combine dates and coconut oil. Then add in the margarine until combined.
#4- Stir in pumpkin. Sift over the flour, and stir until combined. Fold in the almond milk and spoon into prepared pan.
#5- Bake for up to an hour or until skewer inserted comes out clean. Let sit for 10 minutes once taken out of the oven.
#5- Make the icing by using an electric beater to combine the margarine, shredded coconut and artificial sweetener.
#6- Top with the icing mixture then serve and enjoy.
I hope you all enjoyed this recipe. Coming up will be a slightly naughtier version of this cake because it includes dairy and sugar. It's definitely not as healthy as this recipe but is much sweeter and still incorporates pumpkin so look out for that.
Thanks for reading :)
1 comments:
What are the measurements for the icing? It just says the ingredients
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