Halloween might be over, but the cozy, slightly spooky November atmosphere is still here. Honestly, I’m not ready to let it go just yet 😉

So, here’s a little extension of that mood: a Vegan & Gluten-Free Mummy Cake.
It’s soft, rich, and chocolatey, yet light and naturally sweetened. The white stripes and glowing green eyes turn a simple cake into something you can’t stop looking at.

This one is completely plant-based, oil-free, sugar-free, and made with buckwheat and oat flour. It's a combination that gives it both structure and tenderness.

---

Vegan & Gluten-Free Mummy Cake

---

Prep time: 15 minutes
Baking time: 35 minutes

---

Ingredients

Dry

• 1 cup buckwheat flour

• 1 cup oat flour

• ½ cup + 1 tbsp erythritol

• ⅓ cup unsweetened cocoa powder

• 2 tsp baking powder

• ½ tsp baking soda

• A pinch of salt

Wet

• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water, set for 10 min)

• 1 cup unsweetened plant milk (almond, soy, or oat)

• ½ cup unsweetened applesauce or pumpkin purée

• 1 tsp apple cider vinegar

• 1 tsp pure vanilla extract

For the Chocolate Glaze

• 100 g dark chocolate (sugar-free, vegan)

• 3 tbsp plant milk

For Decoration

• 2 tbsp melted vegan white chocolate or thick vegan yogurt (for mummy bandages)

• 2 white chocolate buttons or white yogurt drops + 2 dark chocolate chips (for eyes).

• ½ tsp chlorella powder or matcha (for eye color)

---

Instructions

1. Preheat the oven to 175°C (350°F) and line an 8-inch (20 cm) round cake pan with parchment paper.

2. Prepare the flax egg: mix flaxseed with warm water and let it rest for about 10 minutes until thickened.

3. Combine dry ingredients: in a large bowl, whisk buckwheat flour, oat flour, cocoa powder, erythritol, baking powder, baking soda, and salt.

4. Mix wet ingredients: add the flax egg, plant milk, applesauce (or pumpkin purée), vinegar, and vanilla. Stir until smooth. The texture should be thick but creamy.

5. Pour and bake: transfer the batter to your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely before adding the glaze. Otherwise, it won’t set properly.

7. Make the glaze: melt dark chocolate with plant milk over a double boiler or in short microwave bursts. Mix until smooth and glossy. Spread evenly over the cake.

8. Decorate: 

• Add the eyes: pipe or place two dots of white chocolate for the whites.

• Mix a pinch of chlorella or matcha into a drop of coconut yogurt, and place it in the center for the green part. Finally, use a tiny bit of melted dark chocolate for the pupils.

9. Chill for 20 minutes before serving so the yogurt sets and holds its shape.

---

Notes

• If you use pumpkin purée, the cake will be slightly moister and more autumnal.

• For an extra flavor boost, add a pinch of instant coffee or cinnamon to the batter.

• Store in the fridge for up to 4 days; the texture gets even better overnight!

---

Nutritional Information (per slice, based on 10 servings)

• Calories: ~145 kcal

• Protein: 4 g

• Fat: 4 g

• Carbohydrates: 26 g

• Fiber: 4 g

---