Pumpkin Cashew Cream Cake
[Vegan, Gluten-Free, Raw]
Author Bio
Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,...
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. Read more about Emily von Euw
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Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]
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....
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.
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Ingredients You Need for Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]
How to Prepare Pumpkin Cashew Cream Cake [Vegan, Gluten-Free, Raw]
- To make the crust: pulse the oats or nuts in your food processor until they become crumbs.
- 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.
- To make the cheesecake: blend all the ingredients in a high speed blender until thick and smooth.
- Spread evenly into your spring form pan (on top of your crust) and put in the fridge for about 24 hours.
- Slice and serve with a chocolate or caramel sauce and perhaps some ice cream.
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.
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Does that mean raw pumpkin is used in this cake then?!
I wonder the same question, but it seems so, because this is raw recipe. Means everything raw…
yummm
I have never thought of making crust with oats and raisins. Marvelous!