Pumpkin & Cinnamon Cake with Orange Coconut Ganache


Absolutely wholesomely warming light & tastey pumpkin cake. Perfect for the cool Brisbane months. 

Baked with Love | Free from gluten, dairy, soy, egg, preservatives and refined sugar



3 free range eggs 

1/2 c coconut milk or cream 

1/2 c filtered water 

1/3 c coconut oil 

zest and juice of 1 orange 

1 vanilla bean 

1 t bicarb soda 

4 t cinnamon 

1/2 c desiccated coconut 

2 c activated almond meal 

2 T of honey 

2 c shredded pumpkin




cream of 270mL can coconut cream 

zest and juice of one orange 

1 T of tahini 

1/2 c desiccated coconut 



In a mix master or kitchen aid cream coconut oil, coconut milk, water, vanilla bean, bicarb soda, orange and eggs on high. 

Slowly add in all other ingredients, except the pumpkin and mix until well combined. 

Stir in shredded pumpkin. You may need to add in extra filtered water if the mixture looks and feels dense. This is due to the differences between veggies. 

Pour mixture in a lined cake tin and cover with foil. 

Bake in an oven at 180 degrees for an hour (at half an hour remove foil). 

Allow to cool and add your favourite ganache. 



In a food processor or blender cream coconut cream with tahini. 

Gently add in orange juice and zest. 

Once well combined stir in coconut. 

Place in the fridge for approx. 30 minutes before icing your cake. 

Spread evenly over cake and top with spiced.