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Vegan Kabocha Cake

Vegan Kabocha Cake

This bread turned out sooooo good, especially for the first attempt! It looks like a heavy, dense loaf, but it’s surprisingly light. The texture is very moist with a soft crumb. I also think it’s the perfect amount of sweetness. Just enough to make you feel like you’re having a treat, but not enough to give you a sugar rush.


Vegan Kabocha Cake
makes two small loaves, or one standard loaf


200g all purpose flour
30g kabocha flour/powder
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp all spice
1/8 tsp ground cloves

210g water
150g sugar
75g grape seed oil
12g brown rice vinegar

handful pumpkin seeds


1. Preheat oven to 350F or 175C, lightly oil and flour your baking pans
2. Sift all dry ingredients together in a bowl. Mix well.
3. Whisk all wet ingredients in a separate bowl.
4. Add the dry to the wet ingredients and fold until just incorporated.
5. Gently fold in the pumpkin seeds (or whatever add-ins you desire).
6. Spoon batter into baking pans and spread evenly with the back of a spatula. Sprinkle top with more pumpkin seeds.
7. Bake for 30 minutes, or until toothpick inserted comes out clean.
8. Remove from oven and let rest in pan for about 10 minutes before turning out and letting cool on a rack. Enjoy!


Mipa is a vegan living in Seoul, South Korea. She started out running an online bakery shop and is now the founder and owner of Plant Cafe. When she's not cooking, baking, and eating yummy vegan food, she also likes to do acro yoga, go running, hiking, paint/draw and take in all the goodness that life has to offer. Check out Plant's impressive menu on their Instagram.

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