INGREDIENTS
1 tsp
ground flax seeds (, it must be ground and not whole seeds)
2 tsp
hot water
150 g
/ 1¼ cup whole-wheat flour or gluten free all purpose baking flour , or regular all purpose flour (,(Bob’s Red Mill Gluten-Free All Purpose flour gives excellent results))
80 g
/ ⅓ cup + 1 tablespoon sugar (, any sugar, white, brown, coconut etc is fine)
1/2 tsp
salt
1 1/2 tsp
baking powder
1/4 tsp
baking soda (, (bicarbonate of soda in the UK))
3/4 tsp
pumpkin spice
4 tbsp
coconut oil (, measured in liquid form or mild olive oil (not extra-virgin))
2 tsp
apple cider vinegar
3 tbsp
aquafaba (,liquid from a can of chickpeas)
2 tsp
vanilla extract
75 g
/ ⅓ cup pumpkin puree (, (not pumpkin pie filling))
120
mls / ½ cup unsweetened plant-based milk if using whole-wheat flour or ¼ cup non-dairy milk if using gluten-free all purpose flour
98 g
/ ¾ cup powdered sugar
1 1/2 tbsp
unsweetened cocoa powder
1 tbsp
plant-based milk (, the amount needed will vary)