Pumpkin And Cinnamon Cake With Coconut Ganache


Wholesome, warming, light and tasty…these are the words used to describe this cake by Recipe creator Sarah Follent.A cake to warm the insides? We’ll just have to try and see!




  • 270ml can of coconut cream
  • zest and juice of one orange
  • 1 tablespoon of tahini
  • 1/2 cup desiccated coconut


  1. Cream the coconut oil and milk, water, vanilla bean, bicarb soda, orange zest/juice and eggs using a mix master or kitchen aid.
  2. Pour the mixture into a large mixing bowl and then slowly add in the remaining ingredients except the pumpkin – stirring until well combined.
  3. Now stir in the pumpkin shreds, adding extra water if the mixture feels too dense (this can happen due to differences between vegetables).
  4. Pour the mixture now into a lined cake tin and cover with foil.
  5. Bake in an oven at 180’C for an hour (removing the foil half way through).
  6. Allow to cool.
  7. Using a food processor or blender, cream the coconut cream and tahini for the ganache.
  8. Add the orange juice and zest and once well combined, stir in the desiccated coconut.
  9. Spread evenly over the cooled cake and sprinkle with spices. Enjoy!

Read more at: Affordable Wholefoods Blog

Gluten Free | Dairy Free | Refined Sugar Free

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