8-12 pieces
Ingredients: 200 grams of buckwheat groats, 300 grams of banana (2 large bananas), 2 tbsp of agave syrup, pinch of salt, 2 teaspoon of pumpkin spice ( www.greengypsyspices.com ), 250 grams of dates ( www.yogiyousef.nl ), 500 grams of pumpkin (peeled and weighed raw), 5 tbsp raw cacao, 1 teaspoon vanilla, 2 teaspoon tartar baking powder, 1 teaspoon baking soda and 1 tablespoon apple cider vinegar.
Chocolate sauce: 2 tbsp raw cacao, 1 tsp cinnamon, 1 tbsp agave syrup and 1 tbsp coconut oil.
Topping: 100 grams of 85% chocolate
Step 1
Preheat the oven to 180 degrees. Line the baking tin with baking paper and grease the edges with some coconut oil.
Step 2
Clean the pumpkin (remove the peel and seeds) and cut it into small cubes. Place the pumpkin in a saucepan with some water and place it on the stove. Boil the pumpkin for about 15 minutes until al dente.
Step 3
Place all the dry ingredients for the cake (except the baking soda) in a bowl and stir well.
Step 4
Place the dates, bananas, pumpkin and agave syrup in the blender or food processor. Do you have an even batter? Then it's done.
Step 5
Stir the wet mixture into the dry and mix well.
Step 6
Take a separate container and add the baking soda and apple cider vinegar. Add this sparkling liquor to your batter. Stir well.
Step 7
Now put the batter in your baking tin and place it in the oven for about 50-60 minutes.
Step 8
Does your toothpick come out dry from the cake? Remove the cake from the oven and let it cool for 10 minutes before removing the tin.
Step 9
Take a saucepan and add the coconut oil. Has this melted? Add the remaining ingredients and keep stirring well. Is it getting too dry? Then add some water or plant-based milk.
Step 10
Spread your chocolate sauce over the cake and decorate with pieces of dark chocolate. Put your cake in the refrigerator.
Step 11
Cut the cake into 8 or 12 pieces. You can put a piece in your boho tiffin and take it with you to your appointment, work or school. Cake left? Freeze the pieces for a later time.