Shopping List ×

Try the Sprouts App!

It's easier than ever to browse specials, make shopping lists and clip coupons.

Download the App
Got it! Hide this message.

Vegan Pumpkin Cake

Vegan Pumpkin Cake

Recipe Details

x 8 servings
Duration: 80 minutes

Ingredients

Quantity Ingredient
For the Crust:
1 1/4 C.
Mixed Nuts
1 C.
pitted dates
2 tbsp
Almond Meal
3 tbsp
coconut oil melted
For the Filling:
1/2 C.
raw cashews soaked in hot water for 1 hour
1 med
Banana very ripe, mashed
2 C.
Silken Tofu drained
1/2 C.
White Sugar
1/3 C.
Brown Sugar packed
3 tbsp
coconut oil at room temperature
2 tbsp
Cornstarch
2 tbsp
Lemon Juice
1 tsp
Vanilla Extract
1 1/4 C.
Canned Pumpkin Puree
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
To Serve:
3 tbsp
Sugar
1 tbsp
Water
2 tbsp
pumpkin seeds
1 2/3 C.
Coconut Milk about 1 can, chilled overnight

Instructions

  1. For the crust: Preheat the oven to 350°F.
  2. Combine the mixed nuts, dates, almond meal and coconut oil in a food processor. Pulse until the mixture resembles fine, moist breadcrumbs.
  3. Pack the mixture into the base of 7" springform cake pan that's been lined with parchment paper.
  4. Bake for 10 minutes and then remove from the oven and let cool to one side.
  5. For the filling: Drain the cashews from their soaking water. Combine with the banana, tofu, sugars, coconut oil, cornstarch, lemon juice, vanilla extract, pumpkin purée and spices in a food processor.
  6. Blend on high until smooth. Spoon the filling onto the baked crust, spreading out evenly.
  7. Bake for 50-60 minutes until the filling is set and coming away from the edges. Remove to a cooling rack.
  8. Once cool, wrap with plastic wrap and chill overnight.
  9. To serve: When ready to serve, turn out the cake onto a serving platter.
  10. Melt the sugar with the water in a sauté or frying pan set over a medium heat until a light golden caramel forms. Add the pumpkin seeds and swirl to coat.
  11. Tip out onto a baking sheet lined with parchment paper. Let cool and set.
  12. Carefully open up the can of coconut milk. Scrape out the solids into a mixing bowl; reserve the liquid for smoothies or another use.
  13. Whip the coconut milk until softly peaked and creamy. Spread it over the top of the cake and garnish with the caramelized pumpkin seeds before serving.
Back to Top
Loading…