Autumn Cake Recipe
Layered pumpkin protein cake, slathered in vegan keto chocolate frosting, finished with peanut mousse & a pili nut crumb coating 😊 AND ITS SUGAR & NASTY-FREE! By Rose Kitchen Chronicles
Preparation time: 1.5 hours
Makes 1 6” cake RAW CAKE BASE INGREDIENTS : 1/2 Cup smooth almond butter 1/8 Cup melted cacao butter 2 tsp cinnamon 1/2 tsp mixed spice 1 tsp maca powder 1/2 tsp ground ginger 1/2 Cup vegan keto protein pow 1/2 Cup pumpkin purée (Saino’s) 1 tsp vanilla paste
FROSTING INGREDIENTS : 1 Cup cold coconut cream 1 tsp maca pow 1 tsp vanilla 1/8 Cup vegan keto vanilla protein pow 2 Tbsp raw cacao pow 1/4 Cup vegan keto choco protein pow 1/4 Cup peanut powder (for peanut mousse) CRUMB COATING INGREDIENTS : 1/3 Cup coconut flakes 2 packets cacao & coconut pili nuts TOPPINGS : Raw cacao chips Pili nuts Mixed nuts Choco covered pumpkin seeds METHOD :
Roast pili nuts & coconut flakes at 180 C for 6 minutes, until toasty and golden
Let roasted nuts and coconut cool, then pulse together in food processor until finely crumbled
Mix all wet cake ingredients together.
Mix all dry cake ingredients together.
Slowly incorporate the dry ingredients into the wet, using a spatula
Divide the cake base into 2, and press either into 2 round cake pans, or one pan divided by parchment paper
Chill cake in fridge for 2 hours
Mix the first 4 ingredients for the frosting together
Divide frosting mixture in 2. In one, mix in the cacao pow & the choco protein pow. In the other, mix in the peanut pow
In between the layers and on the sides of cake, spread the choco protein frosting
Carefully spoon the crumble along the sides of the cake, gently pressing into the frosting
Spread the peanut mousse mixture on top of the cake, creating spikes with the back of a spoon
Place cacao drops along the edge of the cake to cover up the seam between crumble sides and peanut mousse
Top with desired toppings, such as choco covered pumpkin seeds and more pili nuts
Voilà!
Created by Rose Evelyn
