Pumpkin Marshmallow Cake

Ingredients

100g raw pumpkin // 85g pumpkin purée15g unflavoured soy protein isolate @myvegan27g salted caramel soy protein isolate @myvegan15g coconut flour // 25g oat flour8g powdered almond butter/ peanut butter // oat flour1/2tsp pumpkin spice (cinnamon, ginger, nutmeg & cloves)230-250g water/ milkPinch of salt2g baking powderVanilla extract (optional)

Fillings

3 Big Marshmallows

Toppings

4g chocolate rainbow sprinkles5g chocolate crunchy pearls

Method

1. Preheat oven to 1902. Steam/ bake pumpkin until soften3. Mix dry ingredients in a bowl4. Either mash pumpkin with fork/ blend with water5. Mix dry and wet ingredients together6. Pour 1/2 batter into a bowl and add marshmallows in the middle7. Cover with remaining batter and bake for 17-20 mins – see notes8. Let cool for a bit and add sprinkles n choc crunches

Notes

1. I am using raw Japanese pumpkin which has significant higher calories than butternut squash pumpkin – so the macros below are just for references2. For a soft and gooey cake like mine, use coconut flour and bake for approximately 17 mins // For denser but still fudgey texture, use oat flour // For non-vegan n for those who want cakey cake, I’ll recommend adding either egg white/ egg {Anyways, adjust baking time according to ur oven or personal preference and by observations}