Vegan pumpkin cake with tahini orange frosting | recipe - Zucker&Jagdwurst

Ingredients

• 1 tbsp plant-based butter (for greasing)
• 1 tbsp flour (for greasing)
• 250 g hokkaido pumpkin
• 400 ml plant-based milk
• 1 tbsp apple cider vinegar
• 370 g flour
• 200 g brown sugar
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 15 g organic baking powder (e.g., from RUF)
• a pinch of salt
• 100 g coconut oil (melted)
• 100 g plant-based butter
• 50 tahini
• 50 g powdered sugar
• 5 g organic orange peel (e.g., from RUF)
• light & dark sesame
• peel of a fresh orange