Pink Pumpkin Cake

Bake the beetroot and pumpkin separately in roasting bags until soft. Grind the cookies. Add the Vegagurt and flavorings/spices to the pumpkin and blend until smooth. Mix the resulting cream with the cookie base, then press and spread it evenly into a baking pan of your choice.

Next, add the plain Vegagurt and flavorings/spices to the beetroot, blend until smooth, and then fold in the protein powder. Spread this layer over the pumpkin base. Sprinkle with cinnamon and pumpkin seeds. Let it set in the refrigerator overnight before serving.