Pumpkin Spice Cake Recipe
23 Mar

Pumpkin Spice Cake Recipe

Pumpkin and cake. Two of my all time favourite foods. It only makes sense to combine them into a decadent dessert that’s vegan AND a healthier alternative to the junk that you can buy off the shelf. Only some shelves that is… some store bought cakes are amazing and the amount of raw/vegan cakes that are on offer these days certainly makes it easy to indulge.

However, it’s always fun making stuff your self and tailoring it to exactly what your body agrees to. This recipe does require Pumpkin puree. This is simple to make so please don’t go out and purchase the nasty canned stuff. Simply boil some pumpkin in some water with a dash of cinnamon and once it is cooked, blend on HIGH until it is smooth and free of lumps. Simple!

Pumpkin Cheesecake Recipe

Submitted by: Claire @ Team Raw Blend
Makes: 1 x 20cm cake
Serves: 10-12 people

Equipment needed:

  • Vitamix 2L wet container
  • Vitamix 0.9L wet container

Ingredients – Crust

  • 2 cups almonds
  • 1 cup walnuts
  • 1 tsp vanilla paste
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp pink Himalayan salt

Ingredients – Filling

  • 2 cups cashews (soaked overnight)
  • 1 1/2 cups pumpkin puree
  • 7 dates (soaked over night, pitted)
  • 1/2 cup + 2 Tbsp organic coconut oil (melted)
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 ground ginger
  • 1/4 tsp cardamom
  •  1 tsp vanilla paste
  • 1/4 tsp pink Himalayan salt

Ingredients – Icing

  • 1/2 cup coconut oil (melted)
  • 6 dates (soaked overnight)
  • 2 Tbsp cacao powder
  • 1/2 cup almond milk (or more for a thinner consistency)

 Method – Crust

  1. Place your walnuts, almonds, spices and vanilla into your 2L Vitamix container and blend until you have rough flour.
  2. This can be a bit fiddly sometimes so you may need to scrape down the sides in between blends.
  3. Transfer flour into your lined caked tin and press down evenly and firmly.
  4. Put it in the freezer to set for a few hours.

Method – Filling

  1. Place your cashews, pumpkin puree and the rest of the filling ingredients into your 2L wet container and secure the lid.
  2. Blend on HIGH speed using your tamper effectively to push the ingredients down to the blade.
  3. Blend until smooth.
  4. Pour over your base which has set in the fridge.
  5. Cover the pan with wrap and place in the freezer for at least 1 hour.

Method – Icing

  1. Place coconut oil, cacao powder, milk and dates into your 0.9L wet container and secure the lid.
  2. Blend on HIGH speed using you tamper effectively to push the ingredients down to the blade.
  3. Blend until smooth
  4. Spread along the top of your cake and decorate to your tastes.

I sprinkled some of the leftover base crumble on the top. I dehydrated it for 24 hours and set it in the fridge. It’s a great idea to add some texture.

The way I have made it isn’t too sweet which is what I like. Feel free to use some additional honey / molasses / rice malt syrup / maple syrup  in your filling should you feel the need. I also didn’t need any dates to help stick the base together. The fat content in the walnuts was enough, however feel free to add some dates or coconut oil to your base to make it more mold-able.

Happy Blending!

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