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Pumpkin Spice Cake

Makes: 1 x 20cm round cake

Serves: 10-12

Pumpkin Spice Cake

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)
  • 1.5 cup 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 Wet 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. Please note that you can also make this flour in your Dry Container if you are wanting a finer consistency.
  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.

Notes:

  • 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.
  • 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.

The recipe was from a blog post by Claire. Be sure to check it out HERE

 

 

Raw Food & Healthy Lifestyle Blog