Pumpkin Caramel Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1
Ingredients
  • 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
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2016/10/16/pumpkin-caramel-cake/