Vegan Pumpkin Cake with Raw Cream


Vegan Pumpkin Cake on Halloween! This year I decided to be a skeleton and make a yummy pumpkin dish for our halloween party, it was a big hit! Ahh my dear pumpkin! So perfect for sweet baking as well as savoury dishes! This pumpkin cake is free of any sugars or animal products, just your ordinary kind cake.  Here is a recipe for a vegan pumpkin cake spiced up with ginger, cinnamon and nutmeg.


  • 1 small hokaido pumpkin
  • 1 cup buckwheat flour
  • 2 cups ground almonds
  • 1/4 cup coconut sugar
  • 3/4 cup water
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla
  • A pinch salt
  • A bit of lemon
  • 2 tsp ground ginger
  • 1 tsp  ground cinnamon
  • 1/2 tsp ground nutmeg

Peel and chop the pumpkin and leave in the oven at 200C until very very soft. In a big bowl, mix all your dry ingredients except the coconut sugar and salt. Add all your liquid ingredients to a blender along with the coconut sugar and salt. When the pumkin is soft and can crumble easily, remove from oven and add to your blender. Blend until smooth. Fold the wet into the dry and mix thoroughly. Pour the cake batter into lined cake tin and bake for 25 min at 200C, or until you can put a knife in it and it comes out clean. Once cooked, remove from oven and place on a cooling rack to cool right down.

Raw Cream

  • 1 cup raw cashews (soaked for at least an hour)
  • 1/4 cup pine nuts
  • 3 Tbsp melted coconut oil
  • 4 Tbsp Agave
  • 1 tsp nutritional yeast
  • 2 tsp fresh lemon juice
  • pinch sea salt
  • 2 tablespoons of water

For the raw cream blend all ingredients up until smooth. Once your cake is completely cool you can ice it! In the centre and on the top. Garnish with anything you like, I decided to keep it simple with almonds.


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Make up by


Marija Orasanin Make up and Photography

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