Petit four pastries / 16 pieces

Ingredients: 130 grams of coconut cream (santen), 120 grams of pumpkin puree, 1 egg from broken linseed (1 tbsp broken linseed + 3 tbsp water), 2 tbsp Green Sweet Brown from Green Sweet Stevia, 1 teaspoon pumpkin spice and a pinch of Himalayan salt.

Frosting: 200 grams of cashew nuts (soak in water for at least 4 hours), 100 ml coconut milk (or another plant-based milk), 2 tbsp gold syrup, ¼ teaspoon cinnamon and a few drops of Green Sweet Vanilla (to taste, I used 6 drops) .

You only need 2-3 tablespoons of frosting for this cake. You can also halve the ingredients or make another cake for which you can use this frosting.

Step 1

Preheat the oven to 170 degrees. Line a cake tin with baking paper or grease it with vegetable butter and dust it with some flour.

Step 2

Put the coconut cream together with the pumpkin puree in the food processor and turn it on. When it is a smooth substance, turn off the food processor.

Step 3

Pour the puree into a large bowl and add the remaining ingredients. Mix well.

Step 4

Pour the batter into the cake tin and place it in the oven for about 40-45 minutes.

Step 5

In the meantime, make the frosting. Place the soaked cashew nuts in the food processor together with the plant-based milk. Turn on and when it is finely ground, it is ready.

Step 8

Pour the frosting into a clean bowl and add the remaining ingredients. Mix well.

Step 9

Has the cake cooled down properly? Then spread 2-3 tablespoons of frosting on the top of the cake. Finish with some pecan or walnuts if desired. It is best to store the cake in the refrigerator because of the frosting.

Step 10

Would you like to take a piece with you? Then put 1, 2 or more pieces in your boho tiffin and preferably store in the refrigerator.