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This is the fall recipe you’ve all been waiting for Pumpkin Caramel Cake! Do we need much more in life than cake? While I hate to add to the hysteria, I dreamed up this cake a few days ago while working at my paying job and I couldn’t resist trying it out! I’m definitely in pumpkin mode. Over the past weeks I’ve made a Pumpkin Tim Tams, Pumpkin & Chocolate Macaroons and many pumpkin spice lattes. For today’s pumpkin indulgence, I wanted to try something I haven’t made before. It is as good as I dreamed! I knew it would be. Because honestly, what could be better than pumpkin, dates, pumpkin spice and creamy coconut milk? Everything is good with pumpkin spice. Absolutely everything! Dreams do come true!
You’re going to love this cake. The cake itself is not too sweet, but it’s very flavorful with just the right amount of pumpkin and spice, and the frosting is one of my favorites. This Pumpkin Cake with Caramel Frosting is over the top delicious. It’s “almost raw”, vegan, no-bake, healthy pumpkin cake recipe that your whole family will love. This cake isn’t completely raw. I used pureed pumpkin (pureed pumpkin is typically cooked pumpkin that is then pureed) and coconut milk are used to add creaminess, instead of using cashews. It’s nut-free and gluten free, so it’s great for those with allergies. It’s yum!!
When you grab a fork and dig in, you’ll have the perfect combo in every single bite. You could eat it for a breakfast or a snack, but it looks fancy enough to show off at a Halloween party or to be served as a dessert after Thanksgiving dinner.
The recipe has a long list of ingredients and steps, but don’t let that distract you from making. These are all simple ingredients and every step is really easy. You can’t go wrong with any of these. When your kitchen start bursting with lovely pumpkin and spice smell you’ll forget all the effort. This cake. Ohhh this cake… It’s so delicious, combine all your favorite autumn flavors.
- Base
- ¾ cup coconut flour
- 2 tbsp carob powder
- 2 heaping tbsp coconut oil
- 2 tbsp coconut nectar
- Caramel layer
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 10 dates, soaked
- 2 tbsp tahini or nut butter
- Pumpkin layer
- 2 + ½ cup mashed and cooked pumpkin
- 1 cup dates, soaked
- ¼ cup nut milk
- 3 tbsp coconut oil
- ½ tsp cinnamon
- ⅛ tsp nutmeg, ginger, cloves
- ¼ tsp all spice
- Top layer
- 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
- 10 dates, soaked
- 2 tbsp tahini or nut butter
- 2 tbsp cacao powder
- To make the base, add the base ingredients to a high speed blender or food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 6" cake tin then press down with the back of a spoon. Place in the freezer.
- Caramel Layer - Add all the ingredients to a high speed blender and blend until smooth and creamy. Pour the cream over the base and let sit in the freezer (about an hour).
- Pumpkin Layer - Put everything in the high speed blender and blend until completely smooth. Pour the cream over the caramel layer and place in the freezer for a few hours (about 2- 3 hours) to set.
- Top layer - Add all the ingredients to a high speed blender and blend until smooth and creamy. Remove cake from the tin, pour the cream into the center of your cake and spread to the sides so it drizzles down. When you ready to serve, decorate with pecans, goji berries and sprinkle some cacao nibs. Enjoy!
Here are more pumpkin desserts to enjoy in cozy fall days
Halloween is just around the corner (Deadly Pumpkin Cheesecake, Halloween Candy, Monster Truffles, Spiced Pumpkin Bites, Cranberry Pumpkin Chia Smoothie)
Halloween Recipe Roundup (Halloween Eyeball Cake, Dehydrated pumpkin seeds and much more…)
Make these sweet treats for a Halloween party, or just to celebrate the season of fall.
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Beautiful recipe and it sounds deliciously! 🙂 Many thanks! 🙂