Mini Pumpkin Cake with Frosting
Ingredients
- 50g coconut flour and 1 tablespoon plain flour
- 15g vanilla protein powder (optional)
- 100g pumpkin
- 0.5 teaspoon baking powder
- 1 tablespoon maple syrup or sweetener of choice
- 150ml (approximately) almond milk
- One serving of vegan egg substitute or flax egg or regular egg
- 1 tablespoon almond butter
- Cinnamon
Frosting
- 150g yoghurt
- Vanilla extract
- Sweetener of choice (sugar free, maple, etc.)
Preparation
Mix the dry ingredients together first
Add the wet ingredients and combine
Bake at 180 degrees for 25 to 30 minutes
Allow the cake to cool before adding the frosting
