Pumpkin seed protein cake with sweet miso frosting

Pumpkin seed protein cake


Kurpitsansiemenproteiinikakku ja ‘sweetmiso’kuorrutus

For my first recipe of 2019, I decided to give you my pumpkin seed protein cake.  I was lucky enough to receive a goodie box from one of my favourite food companies, Clearspring and it included their amazing organic pumpkin seed powder and organic sweet white miso.  I have previously talked about my love of miso, but I want to share how amazing Clearspring’s pumpkin seed powder is.  It is not only vegan, but high in protein, antioxidants and magnesium.  I love adding it to smoothies, but also have begun to use it when baking.  This cake has quite a different flavour,  which might not be for everyone.  However if you like pumpkin seeds, you will love it.  It is incredibly moist, but has a rich, slightly savoury flavour, which works well with the salty/ sweet miso frosting.

I have not been paid to promote Clearspring, I just love the quality and range of their products.

Pumpkin seed protein cake

Dry ingredients:

140 g flour (I often use Provena gluten flour with oats)

60 g Clearspring organic pumpkin seed powder

60 g ground almonds

100 g sugar

1 tsp baking soda

1 tsp baking powder


Wet ingredients:

200 ml/ 2 dl can coconut milk (I used Clearspring organic coconut cream)

50 ml/ 0.5 dl plant based yoghurt

50 ml/ 0.5 dl water

1 tsp white wine vinegar


For the frosting:

300 g icing sugar

100 g plant based butter/ margarine

2 tbsp Clearspring organic sweet white miso


Preheat you oven to 180 degrees c.  and grease and line a loaf tin (I used this 1.8 litre tin from Ikea).

In a large bowl lightly mix all the dry ingredients and in another smaller bowl, lightly whisk the wet ingredients together.  Add the wet ingredients to the dry and whisk together, util fully incorporated.  Pour into your prepared tin and bake in the oven for 30 – 35 minutes, until an inserted skewer comes out clean.  Set to one side and allow to cool.

Meanwhile make your frosting.  Sieve the icing sugar and add the butter/ margarine.  Cream together (I use my kmix) until lightly and fluffy.  Add the sweet white miso and whisk for another minute or so.

Once the cake is cool, spread the frosting on top of the cake and add any further decorations you desire.  I used pumpkin and poppy seeds and dried rose petals.


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