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Pumpkin breakfast cake

Rushed for time in the morning, but still want to start the day with a nutritious breakfast? Then prepare a pumpkin breakfast cake the night before. So you can save some precious time in the morning and make sure you start the day with a filling boost of vitamins.

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Breakfast cake

  • butter to grease
  • EAT ME Butternut Squash Product photo
    1 butternut squash
  • 100 g coconut oil
  • 1 tbsp honey
  • 75 g coconut blossom sugar
  • 1 tbsp gingerbread spices
  • 1 tbsp cinnamon
  • 2 tbsp semi-skimmed or plant-based milk
  • 1 egg
  • 125 g buckwheat flour
  • 1 tsp baking powder
  • 50 g sunflower seeds
  • 50 g cashew nuts, roughly chopped
  • salt

Kitchen tools

  • 26 cm cake tin
  • baking paper

Preparation method

  1. Preheat the oven to 150 °C. Grease the cake tin with butter, line with greased baking paper.
  2. Halve the butternut squash lengthwise and remove the seeds with a spoon. Halve the halves again and remove the skin. Grate the squash into a mixing bowl using a coarse grater.
  3. Melt the coconut oil in a saucepan on a low heat. Add the melted coconut oil, coconut blossom sugar, honey, gingerbread spices, cinnamon, milk, half a teaspoon of salt and the egg to the pumpkin and mix well. Sieve the buckwheat flour and baking powder above the mixture and mix well.
  4. Stir the sunflower seeds and cashews through the batter. Spoon the batter into the cake tin. Bake the cake in the middle of the oven for about 70 minutes. The cake is ready if you insert a skewer and it comes out clean and dry.


Nutrition value per person/bite

290 kcal
4 g
17 g
11 g
29 g
10 g
3 g

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