one green planet
one green planet

Biting into a forkful of this pumpkin cashew cream cake is an experience that has to happen. The cashew and sugar pumpkin-based filling is a creamy, sweet, slightly tangy slice of heaven while the simple crust can be made two different ways, depending on what you have in your pantry. Top this beauty with walnut pieces and a drizzle of raw chocolate sauce.

Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Calories

179

Serves

8

Ingredients You Need for Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]

Crust
  • 1 cup gluten-free oats or walnuts
  • 1 cup raisins or dates
Cheesecake
  • 2 cups cashews (preferably soaked for 3-4 hours)
  • 1/3 cup lemon juice
  • 1/3 cup coconut nectar
  • 1/2 cup melted coconut oil
  • 1/2 teaspoon Himalayan crystal salt
  • 1 teaspoon vanilla extract
  • 1 sugar pumpkin (about 6 cups) peeled, cubed and deseeded

How to Prepare Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]

  1. To make the crust: pulse the oats or nuts in your food processor until they become crumbs.
  2. Add the raisins or dates and process until it all sticks together. Press into the bottom of a lined spring form pan and set in the fridge.
  3. To make the cheesecake: blend all the ingredients in a high speed blender until thick and smooth.
  4. Spread evenly into your spring form pan (on top of your crust) and put in the fridge for about 24 hours.
  5. Slice and serve with a chocolate or caramel sauce and perhaps some ice cream.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Per Slice: Calories: 179 | Carbs: 26 g | Fat: 8 g | Protein: 5 g | Sodium: 8 mg | Sugar: 12 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...