Pumpkin Milk & Pumpkin Loaf Cake

Indulge in the warm, spiced goodness of Pumpkin Milk & Loaf Cake - a delectable fusion of fall flavors in every bite! 

Nutritional Values

*per serving

Energy 303 kcal
Fat 12.7 g
Carbohydrates 35 g
Fibre 1.6 g
Protein 3.1 g

*values are estimated and subject to change


For the Pumpkin Milk:

  • 1/3 cup almond
  • 35g pumpkin purée

For the Pumpkin Loaf Cake:

  • 240g all-purpose flour
  • 3/4 cup sugar of choice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 120g pulp (after processed by Milky Plant)
  • 250g pumpkin purée 
  • 1/2 cup dairy-free yogurt
  • 1/3 cup pumpkin (made with Milky Plant)
  • 2 tsp vanilla extract
  • 3/4 cup coconut oil


For the Pumpkin Milk:

  1. Add all the ingredients to the blending compartment. Make sure not to pass the max line.
  2. Fill up the water tank with clean water.
  3. Press the start button and wait a couple of minutes for Milky Plant to works its magic.

For the Pumpkin Loaf Cake:

  1. Preheat your oven to 170°C.
  2. Prepare the baking pan:
  • Brush the pan with softened dairy-free butter spread using a pastry brush.
  • Once the pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it.
  • Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set the pan aside.

      3. In a mixing bowl, combine the dry ingredients:

  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Pumpkin spice
  • Set aside.

      4. In a large mixing bowl, combine the wet ingredients:

  • Pulp  (after processed by Milky Plant)
  • Pumpkin purée
  • Yogurt
  • Pumpkin milk  (made with Milky Plant)
  • Vanilla extract
  • Coconut oil

     5. Whisk until the mixture is smooth.
     6. Add in half of the flour mixture and gently fold the mixture with a spatula to       incorporate.
     7. Add in the remaining flour mixture and fold the mixture with a spatula until   smooth.
    8. Slowly pour the batter into the prepared pan. Tap gently against the counter to release air bubbles.
    9. Bake for 50-55 minutes or until a toothpick inserted into the center comes out  clean.
   10. Remove the pan from the oven and let it cool in the pan for 10 minutes on a wire rack.
   11. Invert the cakes onto a rack with parchment paper and allow them to cool completely.

Pumpkin Milk & Pumpkin Loaf Cake Recipe Video

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