Pumpkin cake recipe

With the colder weather coming in here is something to warm the heart a little. We love using Nutrina in all of our bakes now big love

❤️❤️

Ingredients:

225g pumpkin puree

85g nutrina

185g vegan milk

1 tablespoon vinegar

150g sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 teaspoon Baharat

1 teaspoon cinnamon

145g flour

Frosting

225g nutrina

350g icing sugar

9g maple syrup

1. Mix all wet ingredients together

2. ⁠mix all dry ingredients together

3. ⁠mix the two with a spatula being careful not to over mix

4. ⁠out into a lined jachnun tin and bake at 175c for 35-40mins

5. ⁠whilist cake is baking whisk the nutrina until thick and creamy, add in icing sugar and maple syrup chill until use.

6. ⁠remove the cakes and leave to stand in the tin for 45mins remove and completely cool on a wire rack.

7. ⁠pipe the nutrina cream into the cake as desired I like to fill the middle and the top.

8. ⁠serve with a icor cup of coffee

Enjoy!