Pumpkin Olive Oil Cake with Tahini Drizzle (Vegan)

A moist vegan pumpkin spice cake baked with Honest Toil Greek olive oil and drizzled with tahini and maple

By Fit Foodie Jules, a nutritionist based in Leeds making healthy eating feel easy, realistic and, most importantly, enjoyable.

Ingredients

Dry

• 140g of flour of choice (I used oat)
• 50g almond flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp allspice
• 1/4 tsp salt

Wet

• 200g pumpkin puree
• 85ml Honest Toil olive oil
• 130ml maple syrup
• 2 flax eggs (made of 15g milled flax seeds soaked in 40ml water)
• 1 tsp vanilla extract

For the tahini drizzle

• 80g tahini
• 10ml olive oil
• 40ml maple syrup
• the juice of 1/2 a large orange

Method

Preheat oven to 180 degrees (350F). To a bowl, whisk together the dry ingredients, then fold in the wet. Pour batter into a lined cake tin and bake for 30-40 minutes until a knife comes out clean (small crumbs are fine, but no raw batter)

Let cool for 10-15 minutes, then make the tahini drizzle. Drizzle over the top until evenly covered. Chill in the fridge for another 20-30 minutes to set, then cut into squares, drizzle with extra olive oil, and enjoy!