Pumpkin Cake by Mayella

pumpkin cake yoga

Pumpkin Cake with Essential Oil of Mandarin

(Standard and Vegan Versions)


200g  Ground Almonds

230g  Organic -and preferably unsweetened- apple sauce at room temperature (or 4 eggs for the non-Vegan version)

175g  Organic Virgin Coconut oil

85g  raw honey or same amount of Agave syrup (Vegan)

150g  pumpkin

1tspn  ground clove

1 1/2  tspn cinnamon

1 1/2  tspn allspice

2 level  tbsp baking powder

3 drops Certified-Organic Red Mandarin Essential Oil


1. Cut the pumpkin into cubes and roast in a hot oven until cooked through. Allow to cool and sit for a few hours/overnight to allow the juices to separate. Discard the juices.

2. Melt and cool Organic virgin Coconut oil

3. If using eggs, whisk them til frothy and then add the 3 drops of Certified-Organic Red Mandarin oil

4. If using the apple sauce, whisk the honey into the coconut oil and then add the apple sauce to the mix. Add the 3 drops of Certified-Organic Red Mandarin oil

5. Add the spices and the baking powder to the ground almonds and mix through

6. Add the almond mix to the egg/apple sauce mixture stirring anti-clockwise as you go!

7. For the finale, add the pre-mashed pumpkin, gently mixing it in anti-clockwise

8. Pour the mixture into a lined loaf tin (you can divide into an individual muffin tin if you prefer but don’t forget to adjust the cooking time to about 25 minutes)

9. Place in to a pre-heated oven, gas 2/3, 160c for 40 minutes then cover with foil for the remainder 15mins or until cooked.

Test with a skewer, it should come out clean.

Enjoy !

By Mayella Almazan from Yo Soy Gaia

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