Pumpkin cake is a dessert perfect for autumn, and very easy to prepare. It is characterized by a rhapsody of flavors that intertwine and complement each other in a seemingly unusual combination. Pumpkin and peanuts dominate the earthy tones, and coconut and vanilla complement it with their light, gentle note. With us, food also makes music!

Pumpkin cake ingredients

1kg pumpkin
150 g oatmeal
500 g unsalted blanched peanuts
150 g of coconut flour
100 g carob
50 g cold pressed coconut oil
2 eggs
250 g of chocolate
nutmeg
baking soda
vanilla extract
salt

Start by cutting the pumpkin into cubes and cooking it. Then ground the oatmeal in a mixer. Transfer it into a bowl with the other dry ingredients – coconut flour, carob, a pinch of salt, baking soda and nutmeg. Make peanut butter and save ¼ of it for coating the cake. When the pumpkin is cooked, blend it in a mixer.

In the meantime, melt 180g of chocolate with coconut oil, and cut the remaining 70g into pieces. Add blended pumpkin, melted chocolate, peanut butter, eggs and vanilla extract to the dry ingredients and combine everything. Then add the chopped chocolate and transfer the mixture to a parchment – lined baking sheet.

The cake is baked for about 20 minutes at 200 ^oC. After baking, wait for it to cool, then coat it with the remaining peanut butter and sprinkle with coconut flour.

This vegetarian cake is the result of combining some of our favorite flavors in a slightly different way. It was designed especially for the birthday of our very dear and long-time family friend.

Meet the chef

In my recipes, I like to play with the palette of flavors, combining salty and sweet, spicy and sweet, different spices, finding harmony between simple and seemingly incompatible ingredients. When I make cookies, I don’t like to put extra sugar in them, so I mostly use chocolate, dates or bananas as a substitute.