Food

A tender, not-too-sweet pumpkin cake with warm cinnamon and pumpkin spice, finished with a lightly crisp almond streusel. It’s plant-based and easy to make, making it a lovely fall snack or dessert. The streusel is gluten-free; use a suitable gluten-free flour for the cake if you need the whole recipe to be gluten-free.

Flavours: Warm aromatic cinnamon and nutmeg balanced with sweet pumpkin texture and colours will bring you gently into autumn.

Benefits: Low in saturated fat and calories and using pure Monkfruit, the sugar is lower, this will be your new go to for a lower calorie sweet treat.