Ingredients

Makes one 8” cake

• 1 cup ground almonds
• 1 cup buckwheat flour
• 1 cup cacao powder
• 1 1/2 cups Provamel oat milk
• 1 cup coconut sugar
• 1 cup pumpkin puree (around 1 cup of cubed pumpkin, boiled for around 10 minutes, drained well and blended into a puree)
• 1/2 cup peanut butter
• Zest of one orange

For the frosting

• 1/4 cup peanut butter
• 2 tbsp cacao powder
• 2 tbsp coconut sugar
• 1 tbsp Provamel oat drink
• Toasted pumpkin seeds, to decorate

Add the ground almonds, buckwheat flour, cacao powder and coconut sugar to a bowl and mix well.

In another bowl, add the oat milk, peanut butter and pumpkin purée and stir until combined. Then add in the orange zest and stir again, before folding this mixture into the dry ingredients.

Spoon into an 8” cake tin or mould and bake at 180C for 20 minutes. If you have leftover pumpkin seeds too, wash them in a colander, then dry them off with a kitchen towel and add these to a baking tray with a drizzle of olive oil and roast these for around 10-12 minutes, once the cake has finished baking. Allow the cake to cool before adding the frosting.

For the frosting, simply add the ingredients into a bowl and stir well until smooth. Spoon this on top of the cake, sprinkle with any pumpkin seeds and serve!

Love, Mrs H xx