Pumpkin Spice Cashew Cake!

Oh wow! It is almost the end of October already. I realized that only when I saw the note that the next week is the last week of my favorite farmers market at Daley Plaza. But I have no complaints, the weather in Chicago is still warm and beautiful; and no one said that the fall fun is close to being over, right? 😉

Simply because it is so wonderful outside, I decided to save my favorite warm recipes for later… The idea was to create something seasonal but at the same time something that reminds of summer.

Ta-da… I named my creation, Pumpkin Spice Cashew Cake! It is easy to make, yummy and wholesome raw pie, which can be a perfect addition to any occasion.

Mmm…We love it!

Pumpkin Spice Cashew Cake!
: Raw, Vegan
  • Base
  • 1 cups pitted dates, roughly chopped
  • 1 cup whole raw pecans (walnuts, almonds)
  • Pinch of sea salt
  • ***
  • Filling
  • 1 cup raw cashew nuts, soaked overnight in cold water + drained
  • 1 tbsp virgin coconut oil
  • Juice of 1 lemon
  • 2-3 tbsp pure maple syrup or raw honey
  • 1 tsp vanilla extract
  • ***
  • Top Layer
  • 2 cups organic pumpkin puree
  • 1 tsp Pumpkin pie spice (it is mix of cinnamon, dried ginger, cloves and nutmeg)
  • 2 tbsp pure maple syrup or raw honey (Add more sweetener if you wish, keep in mind that the bottom layer is super sweet).
  • Pinch of salt
  1. To make a base, line a 8x8 inch form with foil, extending up and over the sides by about one inch.
  2. Place dates, pecans and salt in a food processor and blend on high until relatively finely ground. Press mixture into the base of your baking form evenly.
  3. To make the filling, place all filling ingredients into a blender and blend on high until smooth (If you don't have a high speed blender, you might need to stop a few times and scrape down the sides to assist blending). Pour this mixture over the base and place into the freezer while you making the top layer.
  4. Place pumpkin puree, and the rest of the top layer ingredients in a blender and process until smooth. Pour your pumpkin filling over the two previous layers. Smooth off with a spoon and place into the fridge for a few hours (2-3 at least) or overnight, until set firm.
  5. Defrost for 20-30 minutes before eating. Decorate your cake as you wish. Slice and serve!
  6. I would recommend to slice all cake at once and store in the freezer in covered container for up to 1 month.

In case if you want to make pumpkin puree yourself take a look at the video below

It can be a delicious snack, or a beautiful party dessert.

Enjoy the fall season!

Love, Zhenya x


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