Kürbiskuchen mit Java Kiss Crumbles

Pumpkin cake with Java Kiss crumbles

What could be better than baking a delicious cake on a cold weekend and then eating it with your loved ones... Although cakes are fine baked goods, they are rarely vegan/vegetarian and even more rarely healthy . The pumpkin cake with crumbles presented here not only fits wonderfully into the early winter season, it is also quick to make and can be enjoyed with a clear conscience .


  • 450 g pumpkin, diced
  • 100 g Java Kiss coconut blossom sugar
  • 1 tbsp sunflower oil
  • 150 g coconut butter
  • 1 vanilla bean
  • 300 g wheat flour
  • 150 g (vegan) margarine
  • 40g powdered sugar
  • 1 tbsp chia seeds
  • tbsp water
(for the Java Kiss Crumbles)


  1. Mix the pumpkin, Java Kiss coconut blossom sugar and sunflower oil in a casserole dish and fry in the oven at 180 degrees for about 30 minutes. Once the pumpkin is soft, remove from the oven and allow to cool.
  2. To make the dough, mix the flour, vegan margarine and a pinch of salt in a large bowl. Soak chia seeds in water for 10 minutes and add to the mixture to form a soft dough. Wrap it in cling film and let it rest in the fridge for 30 minutes.
  3. For the Java Kiss Crumbles, mix the coconut blossom sugar , flour and margarine in a bowl until small sprinkles/crumbles are formed.
  4. Roll out the dough on a lightly floured surface and press it into a flat tart pan (tart, 23 cm). Prick the bottom of the dough several times with a fork, sprinkle with beans or lentils and bake at 180 degrees for 15 minutes.
  5. Then remove the beans/lentils and bake for another 15 minutes until golden. Puree the baked pumpkin in a blender together with the coconut butter to form a cream.
  6. Cut the vanilla pod lengthways and add the inside of the pod to the mixture. Fill the cake base with the soft pumpkin mixture, top with the Java Kiss crumbles and bake for another 25 minutes until the crumbles are golden brown and crispy.
  7. It's best to serve warm, with some coconut cream (1 tbsp coconut cream mixed with 3 tbsp warm water).
Vegan pumpkin cake with Java Kiss crumbles


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