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Prep time: 20 minutes plus overnight soaking of cashews

Cook time: 1 hour

Makes: 12

What you need:

Wet Ingredients

  • 400g kent pumpkin, cut into wedges

  • 100g dates, pitted (about 7 dates)

  • 250ml Sanitarium soymilk 

  • 1Tbsp Spiral apple cider vinegar

  • 2&½Tbsp nuttlex or margarine 

  • 1Tbsp coconut oil

  • 2Tbsp maple syrup

  • 2tsp vanilla extract 

  • 3 eggs

 

Dry Ingredients

  • 75g Teff flour

  • 100g Gluten Free SR flour 

  • 2tsp baking powder

  • 1tsp baking soda

  • 2tsp ground cinnamon 

  • 2tsp ginger powder 

  • ½tsp ground cardamom 

  • ¼ nutmeg, grated

  • ½tsp flaked salt

Icing

  • 150g soaked overnight cashews, drained

  • 125ml coconut cream, the thick separated part only

  • 100g cooked mashed pumpkin 

  • 1-2Tbsp maple syrup to taste

  • ½tsp salt

 

Topping suggestions

  • Toasted coconut flakes, pepitas, sunflower seeds, salted or scorched chopped  cashews 

 

Method:

 Step 1: Preheat oven to 170c

 Step 2: Lightly oil and roast on a baking tray for 20 to 25 minutes. Remove from the oven and allow to cool. Peel and discard the skin. Reserve100g of pumpkin for the icing. 

 Step 3: Chop over dates and cover with just enough boiling water to soak. They will soften and become like a paste. 

 Step 4: Add apple cider vinegar to the soymilk and let sit for 10 minutes. (this sours the milk similar to using butter milk)

 Step 5: Place dates, soured milk, nuttlex, maple syruppumpkin, vanilla paste, coconut oil in a processor and blitz until smooth. Add 300g of mashed pumpkin and vanilla paste and blitz until smooth. 

 Step 6: Place dry ingredients in a large bowl, and stir to combine.

 Step 7: Add the dry ingredients to the blended wet ingredients and give a quick blitz to combine.  

 Step 8: Line a 12 hole muffin tin with muffin papers. 

 Step 9: Spoon the mixture evenly between the holes and bake in the oven and cook for 20-25 minutes. 

 Step 10: Remove from the oven, and leave aside to cool completely. 

 Step 11: To make the icing blitz the cashews to a paste add all the ingredients to a processor or use a stick blender. Add other ingredients and process until combined.  

 Step 12: Spoon the icing into a bowl and refrigerate for at least 30 minutes. 

 Step 13: Ice the cakes, garnish with you favourite toppings and serve.