Pumpkin Fudge Cake

Today I’m sharing a recipe for this super cute pumpkin fun aka what to do with pumpkins after Halloween.

Halloween has come and gone and you’re probably wondering what to do whit Halloween pumpkins. Whatever you decide to do with your pumpkins, please remember to reduce food waste. Don’t throw your pumpkins in the trash. Pumpkins should usually last for a few more weeks after Halloween, so bring on all the pumpkin-filled recipes. But do not cook a pumpkin that has already been carved. Once cut, pumpkins being to develop mold.

If you don’t mind getting your hands a little dirty…I’m sure you don’t. It will definitely bring smiles to your table and you’ll love this delicious cake. Well, technically I made this cake just for fun, but it turned out OHHH SO YUMMY. This deliciousness is meant to be shared.

It was a fun project. Although it quite a bit of time consuming, but it is truly worth the effort – just have fun! To make the pumpkin shape, you can use any mini silicone bundt molds or even small mixing bowls as I did. This Pumpkin Fudge Cake filled with warm fall spices and light chocolate cream. After the two half are stuck together to form a pumpkin shape, they’re covered with pumpkin flavored marzipan. This pumpkin fudge cake is great to keep in the freezer for a quick dessert at any time.

If you’re wondering why on earth I using pureed pumpkin in my recipes instead of raw pumpkin, the answer is pretty simple. I find pumpkin along with certain other squashes hard to digest in they raw form. Also, pumpkin has a range of fantastic health benefits, including being one of the best-known sources of beta-carotene. For your body absorb beta-carotene is not an easy task. Cooking pumpkin help release the beta carotene, making this nutrient more available to your body to absorb. Whether you prefer raw or cooked, be sure to include healthy fat in the same meal to assist the nutrient absorption. Beta-carotene is fat-soluble.

Pumpkin Fudge Cake

 

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Prep time

2 hours

Cook time

6 hours

Total time

8 hours

 

#raw #vegan Pumpkin Fudge Cake filled with warm fall spices and light chocolate cream

Author: Deviliciously Raw

Recipe type: Cake

Cuisine: Raw, Vegan

Serves: 1 Cake

Ingredients

• Pupkin Fudge Base
• 1+ ½ cup pumpkin puree
• 1+ ½ cup soft dates
• 2 inch slice Organic Creamed Coconut
• 1 tablespoon almond butter, or tahini
• 2+ ½ teaspoon pumpkin spice
• pinch salt
• 
  
• Chocolate Cream
• 2 ripe banana, frozen
• 3- 4 soft dates
• 2 tablespoon almond butter, or tahini
• 2 teaspoon maca powder, optional
• 1 tablespoon raw cacao powder
• pinch salt
• 
  
• Marzipan
• 1+ ½ cup almond meal
• 1 cup coconut flour
• 2- 3 tablespoon coconut nectar
• 2 tablespoon coconut oil
• 2 tablespoon almond butter, or tahini
• ⅓ cup pumpkin puree
• ½ teaspoon turmeric, optional
• 1 teaspoon cacao powder, optional
• ½ teaspoon pumpkin spice
• ¼ teaspoon cinnamon

Instructions

1. To get started, just literally place everything into a food-processor and process to combine.
2. Divide the batter evenly between the two lined bowls, leaving at least several centimetres gap at the top. Only with one of the halves – bottom (this leaves room for filling in the middle). Place in the freezer for about 3 hours to set.
3. For the chocolate cream, place all the cream ingredients in the high-speed blender and blend until completely smooth.
4. Once the two halves are set, spread a layer of chocolate cream over the top of the bottom half of the cake. Set the remaining cake upside down on top of the bottom half so you create a ball shape with the two halves (wrap the cake with parchment paper, and leave the bowl on the top* picture below – this will help to hold the shape together). You now have a ball of cake. Then place back in the freezer for another 2 hours to set.
5. While you wait for the cakes to chill, prepare your marzipan. Place almond meal, coconut flour into the food-processor and process until the dry mixture will release enough oils and sticks together when pressed (should take 2 or 3 minutes). Add the remaining ingredients and process until you get a very firm dough with "marzipan" texture.
6. When the marzipan is done move it to a parchment paper and fold another parchment paper on top, roll the dough flat with a rolling pin (into a thin disc, about 1 cm). Cover the ball with the marzipan, straightening out the excess to prevent tears and creases.
7. Gently smooth the marzipan with your hands, working it over the curved shape. Start at the top and work your way downwards, being careful not to over stretch the marzipan as you cover the lower half. When the ball is completely covered, trim the excess marzipan with a sharp knife. Leave a little extra marzipan at the very bottom so that you can cover the bottom, and create a neat edge.
8. By using your fingers carefully shape the excess marzipan into crevices. Start at the top and curve all the way to the bottom. Refrigerate for an hour so that the marzipan firms up.
9. And remember, have fun because your pumpkin doesn’t need to be perfect! Enjoy

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Hopefully you’ll enjoy this pumpkin cake as much as I do!

Did you make this recipe? Show me your creations. I absolutely love seeing and it makes me so HAPPY to see photos of my recipes made all around the world. Take a pic and share it on Instagram. ⭒✩ I can’t wait to see your amazing creations ✩⭒ be sure to tag me with the hashtag #deviliciouslyraw and tag @deviliciously_raw

Disclosure: Please note that this post contains affiliate links to the following products: Creamed Coconut, Almond Butter and Tahini. If you make a purchase using an affiliate links, I will receive a small commission from the sale. No extra cost to you, of course! I only recommend products that I’ve used, loved and trust. I hope you’ll love them too! This is a great and easy way to support us, without spending any extra money. ♡ Thank you for supporting Deviliciously Raw