Vine Post: No-Bake Pumpkin Cake

As part of our ongoing Pumpkin Month, we made this absolutely amazing no-bake pumpkin cake. It is honestly my favourite thing right now, just the perfect little slice of warm and festive goodness to have either at lunch or as a dessert. It’s pretty wholesome with vegan ingredients, and it can be made gluten-free with a simple change as well. I ADORE this cake, so I’ve been really looking forward to sharing it with you!

No-bake pumpkin cake
No-bake pumpkin cake

First of all, let’s take a look at the Vine so you can see how we made it:

 

Next, here’s the full recipe that we used. Enjoy – this is so much fun to make, so easy and quick, and SO rewarding and delicious! It tastes fine right out of the fridge, but if you want to amp the taste factor up by about 1000, try putting it in the microwave for around 30 seconds. That’s just enough to make it hot and gooey, without melting all over the plate. Trust me, you’ll want to try it like this.

No-Bake Pumpkin Cake
Serves 16
Amazing no-bake, optionally gluten-free, vegan pumpkin cake with no nuts or added sugars.
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For the base
  1. 1/2 cup old-fashioned rolled oats
  2. 1/2 cup pumpkin seeds (take these right out of your pumpkin if you are making the puree fresh)
  3. 1/2 cup coconut chips
  4. 1/2 teaspoon cinnamon
  5. Pinch of salts
  6. 2/3 cup pitted dates, chopped into smaller pieces
For the filling
  1. 1 1/2 cups pumpkin puree - make your own fresh for best results
  2. 1/3 cup maple syrup
  3. 1/4 cup melted coconut oil
  4. 1/2 vanilla pod
  5. Pinch of salt
  6. 1 1/2 teaspoons cinnamon
  7. 3/4 teaspoon cardamom
  8. 3/4 teaspoon ginger
  9. 1/4 teaspoon cloves
  10. Pinch of black pepper
  11. 2 tablespoons plain flour - substitute coconut flour for gluten-free
Instructions
  1. Prepare a cake or flan tin with a removable base for easier serving
  2. Put the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor until finely ground.
  3. Add dates and process until well mixed. It will seem very crumbly, but don't worry as it is very sticky and will hold together!
  4. Fill the cake tin with the dough and press until evenly spread
  5. Put into the freezer while you prepare the filling
  6. combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, flour and spices in a food processor. Blend until smooth and well combined
  7. Remove the pan from the freezer and pour the filling on top, spreading it out evenly with the back of a spoon or a spatula
  8. Cover and refrigerate for at least 6 hours
  9. Cut into even but small slices - the flavour is very rich and sweet so cut smaller than you think
  10. Serve chilled or after 20-30 seconds in the microwave
Notes
  1. This would go very well with a coconut-based vegan ice cream or a festive-spiced variation.
Adapted from Emily Han
Adapted from Emily Han
VegBurge http://vegburge.com/
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