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No Bake Pumpkin Spice Cake (Raw Vegan Dessert)

Embark on a culinary adventure with our Raw Vegan Pumpkin Spice Cake, a delightful treat that captures the essence of fall. This from-scratch recipe is not only easy but also a celebration of 100% raw vegan goodness. Utilizing just a blender or food processor, the journey starts with a nutty crust that perfectly complements the layers of nutrient-dense ingredients.

The star of this creation is the soft coconutty filling, enveloping your taste buds in the sweet aromas of pumpkin spice. Despite its decadence, this dessert boasts healing benefits such as alkalizing properties that combat inflammation and medium-chain saturated fatty acids for a brain and immunity boost.

This Pumpkin Spice Cake is a guilt-free indulgence that satisfies both the sweet tooth and the health-conscious. It’s a fusion of delectable taste and nourishing ingredients, making it a standout choice for those seeking a wholesome dessert option. Customize with your favorite toppings for a personalized touch. Whether shared or savored in solitude, this raw vegan delight is a testament to the idea that treating yourself can be both delicious and nutritious. Elevate your dessert game and let your taste buds and body revel in the joy of this seasonal masterpiece.

Healthy Tip: Pumpkin, a star ingredient in this creation, is rich in fiber, antioxidants, and vitamins. Its beta-carotene content supports eye health and boosts the immune system. This Pumpkin Spice Cake becomes not only a guilt-free indulgence but also a nutrient-packed choice.

(Gooey Crumble Date Crust)
2 Cups pitted dates (Deglet Noor or Medjool are my preference)
2 Cups raw nuts (I used 1:1 ratio with raw pecans and raw almonds)
1/4 Cup rolled oats (gluten-free as needed // or sub unsweetened coconut flakes for a different flavor)
1/4 Cup raw walnut butter (optional)
1 Teaspoon Gluten-Free Vanilla Extract (Alcohol free)

(Pumpkin Puree’ Filling)
1 Cup organic pumpkin puree’
3 1/2 Tablespoons arrowroot flour
1/3 Cup vegan sweetener (date syrup)
1/2 Teaspoon pumpkin pie spice (ground)
1/2 Teaspoon cardamom spice (ground)
Pinch sea salt
1 2/3 Cup unsweetened condensed coconut milk
1/2 Teaspoon Gluten-Free Vanilla Extract (Alcohol free)

Cream Cheese (Violife Cream Cheese)

Optional toppings:
Raw pecans, raw pistachios, raw nut butter, yogurt, dates, currants, warming spices; cinnamon, cardamom, or allspice and the list goes on…

1. First, lightly grease (with coconut oil) an 8- or 9-inch pie pan (can use glass Pyrex or other baking pan).
If you soaked (sprouted) your nuts/seeds, drain them before adding them to the blender.
2. Put crust ingredients into a blender and turn on the chop setting, and continue to process until the crust is evenly blended. Consistency should be crumbly and sticky.
3. Remove the crust ingredients from the blender, and then press evenly into the bottom of the pan. Place the pan into the freezer, allowing the crust to set while you prepare the filling.
4. Next, prepare the filling. Add wet ingredients into the blender first, turn the blender on low. Add the remaining ingredients and blend together until smooth.
5. Remove the pan from the freezer, and pour the creamy filling evenly over the top of the crust.
6. Place the pan back into the freezer for up to 4 hours.
7. When finished, remove approx. 15 min before serving. Add your favorite toppings and garnishes.
8. If you’d like to add cream cheese as a topping, this can be done after you have removed the pan from the freezer and added as you prepare slices to serve.
9. Enjoy right away! Can store for up to 60 days in the freezer.

Raw Vegan Sweeteners: Pure maple syrup, molasses, agave nectar, dried dates or date syrup, and/or coconut granules.

Healthy Living,

Jaclyn Rae

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