Pumpkin Fudge Cake
Prep time
Cook time
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#raw #vegan Pumpkin Fudge Cake filled with warm fall spices and light chocolate cream
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • 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
  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
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2018/11/16/pumpkin-fudge-cake/