Grain-Free Pumpkin Cake with Cashew Butter Cream
This superfood cake is filled with wholesome ingredients and an indulgent custard like nutritionally packed cashew butter cream to set this cake off!
- 8 eggs, large
- 1 carrot, large (peeled and grated)
- 200 g canned pumpkin puree (you can freeze half of the can for next time, if you have left over pumpkin puree)
- 200 g coconut sugar (I use The Groovy Food Company)
- 40 g coconut flour (I use The Groovy Food Company)
- 50 g pecans, roughly chopped
- 70 g raisins or sultanas
- 2 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla bean paste or 1 vanilla pod (extract the vanilla seeds from the pod)
- ¼ tsp. sea salt
- 400 g raw cashews (soaked in water for 6-8 hours)
- 120 g coconut oil, melted
- 120 g agave nectar, light & mild (I use The Groovy Food Company)
- 4 tsp. lemon juice
- 1 vanilla pod (extract the vanilla seeds from the pod)
- ¼ tsp. sea salt
- 30 g desiccated coconut, toasted
- 30 g pumpkin seeds, toasted
- Place the cashew nuts in a bowl, cover with cold water and leave to soak for 6-8 hours (preferably best to do this overnight). Then rinse off the cashews through a sieve and leave to dry on kitchen paper, or a clean tea towel.
- Using three 20cm sandwich tins, line the base of each tin with parchment paper.
- In a large mixing bowl beat the eggs by hand with a whisk or fork, add the baking powder, cinnamon, vanilla and salt. Add the grated carrot, pumpkin puree, coconut sugar and coconut flour. Mix until thoroughly combined. Fold in the chopped pecans and raisins or sultanas to the mixture.
- Evenly divide the cake mixture between the three pre-lined cake tins. Bake in the pre-heated oven for 25 minutes. Then remove from the oven to cool for 5-10 minutes. Using a knife, run around the edge of the tin so it’s easy to remove the cakes. Remove from the tin and leave to cool (you can make the cakes the day before. place on separate plates and cover with foil until ready to decorate).
- In a dry frying pan, toast the desiccated coconut and pumpkin seeds over a medium heat until the coconut is toasted, then leave to cool.
- To make the cashew butter cream, in a food processor place the soaked cashew nuts, coconut oil, agave nectar, lemon juice, vanilla pod seeds and salt and blend until smooth for approximately 5-7 minutes. Using a spatula, occasionally wipe down the sides to ensure the mixture is smooth.
- To assemble the cake, remove the parchment paper from each cake. Using either a cake plate or stand, place the one layer of cake on the base, then divide the cashew butter cream into three sections and layer the cashew butter cream between the layers and on top of the cake, leaving the sides exposed.
- Top the cake with the toasted desiccated coconut and pumpkin seeds.
- Keep the cake refrigerated; allow the cake to come to room temperature before serving.
- When making this recipe, I’d LOVE to see how you get on so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood
LISA’S TIP - A wonderful way to get your 5 a day in this nutritionally packed cake! There are so many healthy benefits to this cake that its worth celebrating with a slice! This cake has a wonderful earthy autumnal feel to it; it’s a great seasonal cake for any thanksgiving or Halloween celebration. Keeps fresh for 4-5 days.