Halloween Pumpkin Cake

8
60mins

BOTANIKA BLENDS RECIPES

Ingredients

Chocolate Coconut Base

✓ 40 g Botanika Blends Chocolate Cake Batter Plant Protein
✓ 20 g coconut flour
✓ 20 g desiccated coconut
✓ 50 g pitted dates
✓ 1–2 tbsp warm water, as needed

Pumpkin Filling

✓ 300 g roasted pumpkin, cooled
✓ 1 ripe banana
✓ 1 egg
✓ 1 tsp cornstarch

PLANT PROTEIN - CHOCOLATE CAKE BATTER

$49.95+

SAMPLE PLANT PROTEIN - CHOCOLATE CAKE BATTER

~~$4.95~~ $3.71

A cosy pumpkin filling meets a coconut, date and chocolate protein base! Naturally sweetened with dates and banana, with no refined sugar. 🫶🏻

This Pumpkin Protein Pie brings together roasted pumpkin, ripe banana and our Chocolate Cake Batter Plant Protein for a deliciously cosy Halloween treat.

The base is made with dates, coconut and chocolate protein powder, while the filling bakes into a smooth, lightly sweet pumpkin layer. Add a little pumpkin-shaped decoration on top and you've got a slice of Halloween magic.

WHY YOU'LL LOVE THIS ONE

Cosy roasted pumpkin filling
Chocolate and coconut protein base
Naturally sweetened with dates and banana
Made with Chocolate Cake Batter Plant Protein
No refined sugar added
Made with simple ingredients
A cute pumpkin decoration for Halloween 🎃

Our Chocolate Cake Batter Plant Protein adds a rich chocolate flavour to the coconut and date base. It's the perfect partner for that creamy pumpkin filling.

METHOD

1️⃣ SOAK THE DATES

Soak the dates in hot water for 10 minutes.

2️⃣ MAKE THE CHOCOLATE COCONUT DOUGH

Blend the dates with the protein powder, coconut flour and desiccated coconut until a dough forms. Add a little warm water if needed.

3️⃣ PRESS INTO THE CAKE TIN

Reserve a small piece of dough for the decoration. Press the remaining dough into the base of a lined 18 cm cake tin.

4️⃣ BLEND THE PUMPKIN FILLING

Blend the roasted pumpkin, banana, egg and cornstarch until smooth.

5️⃣ ADD THE FILLING

Pour the filling over the base and smooth the surface.

6️⃣ ADD A LITTLE PUMPKIN MAGIC

Shape the reserved dough into a little pumpkin using a cookie cutter and place it on top.

7️⃣ BAKE AND COOL

Bake in a preheated oven at 180°C conventional for approximately 30–35 minutes, or until the filling is set.

Allow to cool completely before slicing.

Save this recipe for a cosy Halloween treat! 🎃

RECIPE FAQ'S

Yes! This recipe contains no added refined sugar. The natural sweetness comes from dates, ripe banana and our Chocolate Cake Batter Plant Protein, making it a deliciously cosy treat without the need for added sugar.
Absolutely! Just make sure you're using plain, unsweetened pumpkin purée. Roasted pumpkin generally has less moisture, so if you're using purée, drain any excess liquid to help the filling set properly.
Not quite! While our Chocolate Cake Batter Plant Protein is completely plant-based, this recipe contains one egg. If you're looking to make it vegan, you'll need a suitable egg alternative, although we haven't tested one in this recipe.
You sure can! This is a great recipe to prepare in advance. Simply allow the pie to cool completely before covering and storing it in the fridge. It's perfect for having a cosy treat ready when those sweet cravings hit.
Bake at 180°C (conventional) for approximately 30–35 minutes, or until the pumpkin filling is set in the centre. Let it cool completely before slicing to help the filling firm up and hold its shape.

Yes! This recipe contains no added refined sugar. The natural sweetness comes from dates, ripe banana and our Chocolate Cake Batter Plant Protein, making it a deliciously cosy treat without the need for added sugar.
Not quite! While our Chocolate Cake Batter Plant Protein is completely plant-based, this recipe contains one egg. If you're looking to make it vegan, you'll need a suitable egg alternative, although we haven't tested one in this recipe.
Bake at 180°C (conventional) for approximately 30–35 minutes, or until the pumpkin filling is set in the centre. Let it cool completely before slicing to help the filling firm up and hold its shape.

Absolutely! Just make sure you're using plain, unsweetened pumpkin purée. Roasted pumpkin generally has less moisture, so if you're using purée, drain any excess liquid to help the filling set properly.
You sure can! This is a great recipe to prepare in advance. Simply allow the pie to cool completely before covering and storing it in the fridge. It's perfect for having a cosy treat ready when those sweet cravings hit.

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