Pumpkin Cake
Prep time
Cook time
Total time
Delightfully delicious and guilt-free, no-fuss, nothing fancy, mostly raw Pumpkin Cake
Recipe type: Cake
Cuisine: Vegan
Serves: 1 Cake
  • Base
  • 1 + ½ cup shredded coconut
  • 1 cup flax meal
  • 1 + ½ tablespoon coconut oil
  • 2 tablespoon coconut nectar
  • 2 tablespoon almond butter or sesame butter
  • 2 tablespoon cacao or carob powder
  • Cream
  • 2 cup cooked pumpkin puree
  • 1 ripe banana
  • 1 cup soft dates
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • pinch salt
  • 1 inch slice creamed coconut (block)
  1. To make the base - add the base ingredients to a food processor and blend until it resembles fine crumbs and sticks together when pressed. Spoon mixture into a 6" square cake tin then press down with the back of a spoon. Place in the freezer.
  2. Pumpkin Cream Layer - Add all the ingredients to a high-speed blender and blend until smooth and creamy. Pour the cream over the base and place in the freezer for a few hours (about 3 - 4 hours) to set.
  3. When you ready to serve, decorate with dehydrated pumpkin seeds, cacao nibs and sprinkle it with a dusting of cacao powder. Enjoy!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2018/10/30/pumpkin-cake/