Pumpkin Cake with Cinnamon Frosting

I’m really excited for the pumpkin season! Back in my hometown there is an amazing pumpkin farm and we went there a couple of weeks ago to stock up on all kind of different pumpkins. Although Hokkaido pumpkin is my all-time favorite its great to taste some new ones. The recipe for this pumpkin cake is super easy, give it a go and enjoy x


300g pumpkin purée (I make it myself by boiling and mashing Hokkaido pumpkin) 
90ml almond milk mixed with 1 tsp apple cider vinegar and set aside for 5 min 
280g spelt flour
120ml oil 
175g sugar 
1 tsp baking soda
1 tsp baking powder 
Pinch of salt 
1 tsp Cinnamon 
Pinch of ground nutmeg 
100g margarine 
50g vegan cream cheese 
200g icing sugar 
1 tsp Cinnamon 

Preheat the oven to 175C/350F and mix the flour with spices, baking powder and baking soda in one bowl and all the other ingredients in another. Combine both but don’t overmix. Line a loaf tin with baking paper and transfer the batter into it. Bake for 45 minutes and let it cool down completely. Whisk all the ingredients for the frosting, spread over the cooled cake and sprinkle with ground pistachios