Autumn Pumpkin Cake

Autumn Pumpkin Cake

Need a gluten free, dairy free, lacto ovo vegetarian, and vegan dessert? Autumn Pumpkin Cake could be a great recipe to try. For 33 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 131 calories, 2g of protein, and 4g of fat each. A mixture of raisins, agave syrup, coconut milk, and a handful of other ingredients are all it takes to make this recipe so tasty. 4 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Autumn Pumpkin Chiffon Cake, Autumn Spice Cake Mix Cookies with Pumpkin Buttercream, and Autumn Pumpkin Cupcakes for similar recipes.

500g pumpkin, steamed
1 cup red quinoa
sugar pumpkin
180g brown rice flour (ground some brown rice)
1 cup red quinoa
brown rice flour
200ml coconut milk
1 cup red quinoa
coconut milk
1/4 cup raisins
1 cup red quinoa

100g agave syrup or Sucanat
1 cup red quinoa


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  • This recipe is vegetarian. Vegetarian
  • This recipe is vegan. Vegan
  • This recipe is dairy-free. Dairy-free