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Pumpkin cake with vanilla frosting.

I’m a big sweet tooth, but still I try to limit my sugar intake. What works perfectly with this treat!

They don’t contain any refined flour or sugars.


16 servings:

  • 350 g Butternut squash. (about half of a pumpkin.)

  • 100 g Sweet potato.

  • 1 Ripe banana.

  • 200 g Oatmeal flour (finely ground oatmeal flakes).

  • 50 g Almond flour

  • 50 g Medjoul dates.

  • 1 tsp cinnamon.

  • 1 tsp Pumpkin spices.

  • 1 tbsp Baking powder.

  • Pinch of salt.

  • 1 tbsp Maple syrup.

Vanilla cheese frosting with nuts:

  • 150 g Low-fat Greek yogurt.

  • 50 g Ricotta

  • 20 g (lean) vanilla protein powder.

  • 1 tsp cinnamon

  • 1 g vanilla flavor.

  • 35 g unsalted nuts of your choice.



  1. Preheat the oven to 180 °

  2. Peel and slice the pumpkin and sweet potatoes.

  3. Boil them, drain and allow them to cool.

  4. Mix oats, almond flour with the baking powder, salt, cinnamon and biscuit spices.

  5. Chop the dates in a food processor.

  6. Mash the banana and add this together with the dates to the pumpkin and potato.

  7. Blend or mix until smooth.

  8. Stir the other ingredients together into a homogeneous batter, using a whisk.

  9. Spread a baking sheet over a baking tin and pour the batter into it.

  10. Place in the oven for 30 min.

  11. Take out the cake and cover with aluminum foil.

  12. Wait until it has cooled down completely.

Vanilla cheese frosting with nuts:

  1. Grind the nuts and roast them briefly in a pan. (without fat).

  2. Mix other ingredients to a homogeneous mass.

  3. Frost the cake with the cheese and sprinkle with the nuts.

Tip: Cut the cake into pieces and spread the topping piece by piece, so that I can store the cake and the topping more easily and for longer.

Ready to enjoy!


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