Rebel Kitchen Chai Spiced Pumpkin Cake

Chai Spiced Pumpkin Cake, created by our blogger of the month Bettina (Instagram: @bettinas_kitchen).  Gloriously moreish. Check out her Instagram for more beautiful foodspiration. It’s all vegan and gluten-free, with no refined sugars.


1 cup (225 grams) of pumpkin puree (home made)
10 dates (pre soaked)
1/2 cup (115 grams) of coconut oil (room temperature)
2 cup (450 grams) of buckwheat flour
1 cup (225 grams) of almond flour
1 Rebel Kitchen Chai Mylk
1/2 cup  (115 grams) of agave
Vanilla pod
1 tsp cinnamon
1 tsp of baking powder
Pinch of salt


Preheat your oven to 180 C.

Peel and pre boil the pumpkin. Once the pumpkin has cooled blend into a puree.

Add all the other ingredients (plus the puree) in a blender and mix together until you have a smooth cake batter.

Pre grease your cake tin with some coconut oil (if you’re using a silicone mould you probably wont need to).

Spread evenly and stick in the oven for 30-45 minutes or until you get a hard outer shell. Inside should still be nice and moist.

Let cake cool and enjoy with an extra sprinkle of cinnamon.

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