Nothing says autumn like pumpkins (thanks America!) and this recipe is everything you love about the changing seasons. Deliciously autumnal with a hint of spice, this is warm scarves and walks among the changing leaves.
Pre-heat the oven to 180°C, 350°F or gas mark 4.
Using a large bowl or mixer, combine the flour, sweetener, vegan protein, baking powder, cinnamon, ground ginger, nutmeg and whisk together to remove any lumps.
Add the pumpkin puree, chai tea, coconut oil, white vinegar and combine the ingredients together to form the cake batter.
Transfer the batter into a prepared loaf tin and bake for 40-45 minutes. Adjust cooking times if you have a fan oven.
Remove from the oven and let the loaf cool for approximately 20 minutes.
- 2 1/4 cups of oat flour (blended oats)
- 2 cup sweetener of choice (I used xylitol but you could use maple syrup, honey)
- 1 1/2 scoops Neat Nutrition Protein
- 1 tin pumpkin puree
- 1 cup chai tea
- 1/2 cup melted coconut oil + extra for greasing
- 2 tablespoons white vinegar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
(Nutritionals per serving: Calories = 516; P = 10.5g, C = 86.9, F = 15.4g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagram and twitter where he posts daily breakfast, lunch and dinner ideas.