Oh, hai there. Did I interrupt your staring? Well, I just wanted to tell you the scoop on this slice of nutty pumpkin goodness -- I hope you don't mind, and don't worry -- lots more yummy cake photos up ahead ;)
So I have a very sweet blog reader named Brianna, a mom to the cute tiny munchkin for whose birthday I made this famous cake earlier on in the year (if you're on facebook, check out this photo of him enjoying a slice -- I love how seriously he's taking it, for cake eating is serious business indeed! ;) ♥ ).
Brianna's big 30th birthday is coming up soon and she asked if I've got a pumpkin cake she could make for the occasion, especially maybe something gluten-free, dairy-free, and on the healthier side, oh and a cream cheese topping is a fave of hers -- of course I couldn't say no to any of that! :P
So I spent a week experimenting with different pumpkin cakes. When she first asked about a recipe, I had one particular one in mind that I thought of re-working, but once in the kitchen I quickly got over-adventurous with ideas and made 3 completely different cakes in one go... and then had the difficult job of sampling them all out to pick out the best one because I really wanted it to be the best for the occasion (it was a tough job, but someone had to do it... ;) ).
This was my first trial:
Result: pretty, delicious, but not quite there. I felt the texture needed more work, but also I wanted more drizzle, less cake, and more nuttiness. The few bits of pecans I threw in as an add-in made me want more... (Saving this one for a future re-make though, because it had potential and one can never have too many pumpkin cake options ;) ).
Second trial:
Result: kind of gross to be honest. Surprised? So was I. Too much cloves = bleh! Also, I wanted to experiment with a "cream cheese" topping made with sunflower seeds instead of cashews (since that's something I'm often asked about) -- I have to say it turned out terrible. I actually laughed out loud when I tasted it (after spitting the frosting out) because I just couldn't believe something could have tasted so odd... My taste testers (all but one) agreed. Inedible. So what's a girl to do? I scraped off all that frosting and drizzled some delicious cashew-based cream cheese topping on instead, and the result?
Pretty awesome... That frosting totally saved the cake (phew!). Made for some great breakfast bars too ;) (I'll have to share the recipe to the base of this one some other time -- needs a few tweaks, and I think you'll love the next version better anyhow...).
You like this third one? I thought you would :) This one was the real deal! It's an uber nutty flourless version and it totally did the trick! I knew this one was it the moment I tasted it. I loaded it up with walnuts, almonds, pecans -- delicious!
I topped it off with a bunch of pecan halves, walnut pieces, some sesame seeds, and some flax seeds prior to baking -- really any similar combination of nuts and seeds would work. It add some extra crunch, flavor, and wholesomeness, and of course it helps to pretty things up naturally too.
And then I poured some yummy drizzle on top...
And then some more -- I have to say it really makes the cake ♥
All done :)
Sorry for the photobombing btw -- just wanted to show you options because as you can see you can dress this cake up any-which-way.
Ok, so at this stage I'd say the cake was really awesome, but then more ideas came to me and I decided to play around with the possibility of different nut flours, just to see what works best... I used walnuts as the main base flour in this on my first trial, and it made for an incredibly delicious cake, but I felt like pecans and pumpkin would be a nice pairing too -- so I just went ahead and made a 4th version, this time with pecans as the main player. Big win. It was so good I had a hard time saving enough for my now pumpkin cake filled taste testing comittee :) (all of whom gave it a big thumbs up btw. And all of whom were sad the pumpkin cake taste testing came to an end too... I think they got a little spoiled with 4 cakes in one week!). The nut flour is not overpowering the pumpkin flavor, but pecans definitely complement it nicely.
The photos below are from the quick trial with pecans. Showing it off in case you want to make the cake in a square pan instead of a round one {as depicted above} -- this is what it looks like square (and without the extra nuts on top):
Now the one thing all the good cakes had in common was the delicious dairy-free "cream cheese" topping. I made multiple batches even after the cakes were gone -- and if it wasn't on something, I may or may not have been spotted just eating it with a spoon out of a jar... I've always loved a good cashew cream cheese frosting, but somehow this one turned out extra good -- I think because of the saltiness factor perhaps? Anyhow, it was addictive!
*Quick note for those with cashew allergies: as an alternative topping for this cake you can use something like the frosting from this carrot cake.
And yeah, don't be fooled by the light pretty drizzle you see on the cake for serving in the photos -- the frosting recipe makes a lot more so you can pour more on individual slices, and I know you'll want more. Trust :) . So here's how it's really done:
Celebratory slice (insert *party hat* emoji):
I hope you have a very happy birthday, Brianna! And thank you for inspiring me to make this delicious pumpkin cake ♥ It turned out a lovely dessert, but also a great wholesome snack and breakfast bar. And even after 4 of these in one week, I want to go and make more :)
Nutty Pumpkin Pecan Cake with a "Cream Cheese" Topping
Delicious gluten-free, flourless nutty pecan cake with sweet pumpkin and rich vegan "cream cheese" frosting. No grains, no dairy, and no refined sugar!
- Prep Time: 20 minutes
- Cook Time: 1 hour, 15 minute
- Total Time: 1 hour 35 minutes
- Yield: 10" round cake
- Category: Cake
- Method: Baked
- Cuisine: Dessert
Ingredients
Cake:
- 4 cups pecan halves (walnuts, almonds, and other similar nuts would work too})*
- 1 tbsp ground flax seeds
- ¼ cup tapioca starch
- Spices: 2 tablespoon cinnamon, ½ teaspoon allspice, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves
- ¼ tsp salt
- 1½ cups pumpkin puree
- 1½ cups maple syrup
- ½ cup olive oil (or a cooking oil of your choice)
- 2 tbsp lemon juice
- 1 tbsp pure vanilla extract
- ½ cup raisins
- Optional: If you want it even sweeter, add 6 pitted medjool dates
Extra Toppings:
- Optional: extra nuts and seeds of your choice for garnish (I used more pecans, walnut pieces, flax and sesame seeds).
Frosting:**
- Make sure all frosting ingredients are at room temperature prior to starting!
- ¾ cup raw cashews
- 3-4 tablespoon non-dairy milk of your choice***
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2 tbsp lemon juice
- 1 tbsp pure vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 350F. Oil a cake pan and set aside (I used a 10" shallow pie/quiche plate, but any pan or oven-safe dish of a similar size would work).
- Place the pecans in a food processor and process into a flour consistency (the coarser it is, the more "textured" the cake will be. I ground mine pretty fine. Just make sure you don't over-process the mixture into a nut butter :) ). Add in flax seeds, tapioca, spices, and salt, and pulse a few times to mix the dry ingredients through. Add in all remaining cake ingredients, except raisins, and process the mixture to combine into a batter. Add the raisins (and dates if using) in and pulse to mix and process them into the batter.
- Transfer the batter into the prepared pan and smooth it out into an even layer with a spatula. Top with extra toppings if using.
- Bake in a pre-heated oven for approximately 1 hour and 15 mins (or until a skewer inserted in the center comes out dry). Remove from the oven and allow the cake to cool completely.****
- When the cake has cooled completely, prepare the frosting. Place cashews into a glass bowl and cover with boiling water. Allow the cashews to soak for about 15 mins to soften up, then strain and discard the water. Place all frosting ingredients into a blender and process until the mixture is completely smooth (I used my Vitamix for this. If not using a high-power blender, add in a bit more non-dairy milk as needed -- 1 tablespoon at a time -- to help with the blending,***** and be patient! :) You don't want it to be grainy or chunky...). Drizzle the frosting onto the cooled cake,****** reserving the extra topping for individual slices. Slice, plate, serve, and enjoy! :)
Notes
*You'll need to order 1 lbs pecans for the cake and a little bit extra for topping.
**For those with cashew allergies: as an alternative topping for this cake you can use the frosting from this carrot cake.
***I used unsweetened vanilla almond milk.
****If the cake is not fully cooled off when you frost, the frosting will change color as it warms up into a more yellowish hue. To avoid that, cool cake completely (even overnight).
*****The more milk you add to the frosting, the runnier it will be. The consistency is up to you...
******I used a frosting pen to make the fine drizzle on my cake -- it's a tool I find invaluable for quick and easy elegant drizzles. You can also use a pipping bag or just drizzle the frosting with a spoon if you prefer. Or you can just pour all the frosting straight onto the cake evenly and call it a day :) (use less non-dairy milk though to make it less runny if doing that).
DANA K LEHMER says
Brilliant! A delicious alternative to traditional pecan pie! Yum!
The Real Person!
Thank you Dana. Enjoy it! :)
Chris says
As a baker who can't eat gluten, dairy, egg, sugar, corn, coconut, or xanthan gum, I have a tough time making desserts that taste like "real" food to other people. This one has been a winner on four occasions, including Thanksgiving! It's easy to make and has a wonderful flavor and texture. I enjoy it with or without the frosting. I'm not big on salty–sweet combinations, so I used just a pinch in the frosting.
The Real Person!
Hi Chris, so happy to hear this has been working so well for you! Thanks so much for the feedback.
Susan says
I so want to try this. Just wondering if this recipe would work without the raisins? I can't do dates either.
Another question--I take it you are calling it a "cream cheese" frosting because it looks like it?
The Real Person!
Hi Susan. The raisins (& dates) add to the texture and also add as a binder. I'm not sure if the cake will work the same without them entirely, but the amount is not too great so I suspect you might squeak by without them if you felt like giving it a try. You might want to add a tbsp or two of maple syrup instead maybe. Or, not sure if all dried fruits are off limits for you, but you can also try dried apricots or prunes instead of the raisins.
And yes, the "cream cheese" frosting somewhat mimics cream cheese in look and taste here.
Chris says
Susan and Audrey, I've omitted the raisins each time without a problem. I do decrease the maple syrup and add dates, but that's simply because I want to increase fruit sweetener and decrease maple syrup (much as I love the latter). Also, Susan, I don't like cream cheese, so I was pleased when this frosting didn't taste like it. This recipe is definitely a winner!
The Real Person!
Thanks, Chris, as always for sharing your swaps and experiments. I always love reading them.
Iris Koller says
This looks amazing - since you noted it would work with other nuts (which I was guessing it would) do you know how many cups of almond flour it would be if I wanted to use that instead of grinding my own nuts? And, should it be a mix of almond meal & flour or just fine flour?
TIA for any advice - and TY for ALL you share!
The Real Person!
Hi Iris, 1 cup nuts produces just about a cup and a quarter of nut flour typically. You can use a mix of almond meal and flour, or just flour -- it'll work either way :) Enjoy it!
Karen says
Made this cake, my first recipe from this blog.
Made 1/2 recipe with pecans, walnuts, and almonds and successfully baked it in an 8" shallow pie pan (1 hour bake time). Delicious last night with side of vegan ginger caramel ice cream; enjoying it again this morning with coffee. The cake is excellent without the frosting (I'm not a frosting lover)
Can't wait to try the tiramisu!!
The Real Person!
Thanks so much for the lovely feedback, Karen -- so glad you enjoyed the cake! :) And with morning coffee is my favorite way to have it too.
Laura says
This looks incredible! My Mum was complaining that she had a load of pecans to use up so I think I'll suggest this one. Is there anything we could use instead of tapioca flour? We don't have any of this but we do have arrowroot, would that work? Thanks! :)
The Real Person!
Hi Laura, arrowroot would be perfect. Cornstarch would work well too as an alternative. Enjoy! :) I'll be publishing a recipe for a new maple pecan pie soon too if you're not in too much of a hurry to wait.
Julie says
Hi there! I made this cake for Brianna for her surprise birthday party and it turned out great! I did feel like the frosting was too salty, so I made it again with just a pinch of salt and everyone loved it! She was really excited about the cake and it went over so well. Thanks for the recipe!
Julie
The Real Person!
Julie, thank you so much! I saw the beautiful cake you made for Brianna on fb -- so sweet of you to make it for her!
And thank you for the feedback on the salt. I'm a big sweet and salty fan, but it's good to get outside perspective -- I'll adjust the recipe to say "salt to taste" based on your feedback!
So happy you all enjoyed the cake and that Brianna's surprise party went over well! <3
Kassandra says
I just made this and it is AMAZING! Thank you for such a delightful recipe. xx
The Real Person!
Thank you so much for the lovely feedback Kassandra! I'm so happy you liked the cake. Made my day :) We loved it so much as well over here after going through all these different cake trials.
Melissa @ vegan does it says
Can I be a cake taste tester? Where do I sign up? Lol. This looks amazing and I love all the flavors! The frosting is totally drool worthy too.
The Real Person!
Hehe. You might have to battle that one out with the existing taste testers ;) Thank you!
Ceara @ Ceara's Kitchen says
I am so in AWE right now! This cake looks absolutely epic! And I am so happy to see a pumpkin recipe as well :) I"m so ready to start baking/cooking with pumpkin in my kitchen!!
The Real Person!
Thanks Ceara. I think I officially kicked off pumpkin season a few months early around here this year -- between these cakes and the pumpkin bread pudding, pumpkin is definitely on and I'm not complaining ;)
Anne says
Omg this totally looks absolutely gorgeous and delicious!!! I'm so looking forward to all these pumpkin foods coming out! :D
The Real Person!
Oh, I know, Anne. Can't wait either!
chrysta@noshed says
omg...just wow! This cake just really gets me in the mood for fall. I love a warm delicious pumpkin cake and this one just really takes the cake! (get it? ;) Seriously though, I am always blown away by your baking skills. Pinned this one so I can make it soon! Can't wait!
The Real Person!
Thanks Chrysta :) I actually resisted saying that myself, haha. This cake definitely takes the cake in this experiment though :)
Nadia's Healthy Kitchen says
Looks gorgeous Audrey! So many lovely flavours :D and I love the idea of the 'cream cheese' topping :D looks so creamy and smooth :D
The Real Person!
Thanks Nadia. I thought of making that smooth top cream cheese layer initially, but then felt like keeping it lighter, so made it into a drizzle. Then thought, "who am I kidding?" and slathered it all with that drizzle {as depicted} anyhow :D . It was too good not to have more of :)
The Vegan 8 says
You sound like me Audrey and your obsession with trialing until you are IN LOVE with a baked good result! I love, love that you did pecans. That is my favorite nut. I made a pecan flour based chocolate fudge cake last year. I briefly mentioned it on Facebook and then totally forgot about it and never posted it because I totally forgot about it until reading your post, LOL! That's the problem isn't it? We make so many recipes and so many trials and move on to the next before perfecting one...or at least I do that WAY too often. Thanks for the reminder to get back to it, haha.
SO, this cake looks SO gorgeous. Love the drizzle on top and I died laughing at your "pretty gross" comment because I've been there so many times where I'm repulsed by something that I was excited to try, only for it to make me barf! That was how it was for me with all my stevia experimenting....just ugh. Thank God for preserverance because I finally found a solution, just like you did!
Beautiful cake!
The Real Person!
Thanks, Brandi. Can't wait to see your chocolate pecan cake. And yes, gosh, the amount of things I make that never make it to the blog is unreal... Wish I had more time, or that recipes just share themselves haha...
genevieve @ gratitude & greens says
I am drooling hardcore at this pumpkin pecan cake right now. Could fall get here any sooner?! Only a few more months until I return to my pumpkin-everything lifestyle, and this cake is definitely going to be one of the first things I make come fall! Happy happy birthday to Brianna! Hard not to have a good birthday when you have a cake like this ;)
The Real Person!
Hehe. Thanks Genevieve :) I can't wait for pumpkin season too. In fact, this comes to mind every time I think of it ;)
Harriet Emily says
This cake is my idea of heaven! Love it Audrey. I could eat aaaallllll of the cream cheese topping in one go too, it looks and sounds so delicious! Cashews are so amazing <3
The Real Person!
Hehe, Harriet. It was hard not to eat it all ;)
Leah @ Grain Changer says
Holy Moley this looks SO yummy, Audrey! I am such a sucker for anything pumpkin and that cashew cream cheese frosting? SWOON! Love all the effort you put in to perfecting this. Can't wait to try it!!!
The Real Person!
Thanks Leah. I'd say that frosting is definitely swoony -- it's making its way into lots of things over here :)
Alison @Food by Mars says
You did interrupt my staring... holy cow this looks so beautiful and I can taste it right off the computer. I stopped myself from licking it and thats what makes me classy. This is so pinned. done... happening this fall when all I do is crave pumpkin and cloves... I'm down with too much cloves by the way :) A++ as per usual, Audrey. xo
The Real Person!
Oh, you made me laugh, Alison :) Thank you! Funny you're into cloves. I thought I had a high tolerance level, but they were all I could taste in this.
janet @ the taste space says
I admire you for working through this to get a perfect cake. I will tuck this away until the autumn beckons such a spices cake. :) (Gorgeous photos, btw)
The Real Person!
Thank you, Janet. I enjoyed the process very much :) Oh, I can't wait till autumn's goodies roll around -- love pumpkin, persimmons... mmm... :)
Emily says
Hi there! I'm expecting my first baby in a few weeks and want to make myself a Groaning Cake (http://nourishingjoy.com/nourishing-foods-for-labor-and-childbirth/#groaning-cake) however I avoid gluten, dairy, and eggs. This recipe looks like it could fit the bill very nicely and is similar to traditional Groaning Cake with the nuts, dates, and pumpkin. I can't wait to try it! I'm wondering whether you know if it would be good frozen for awhile, and if so, how long do you think? (I'm thinking it might be easier for me to make ahead of time and freeze rather than during labor since I don't know how long I'll be in early labor for!) Thank you so much! Can't wait!!
The Real Person!
Hi Emily,
In a few weeks? -- you must be thrilled! :)
Interesting -- I've never heard of a groaning cake, so was pleased to learn about that :). I just looked at the recipe you linked to and I'd say this cake is definitely a good gluten, dairy, and egg-free alternative. It will freeze well too. They say freezer cake is good for about 3 months, but I've had some keep very well and stay fresh far longer than that. I hope you enjoy it as much as we have and congratulations ♥
Emily says
Hi there! I just thought I would update you that soon after I posted the question I went into labor early. I sent the recipe to my mother and she whipped it up while I was in labor and 4 hours later when my baby girl arrived( in my home!) the cake was waiting and ready. It was delicious and perfect and I'll be making it for years to come. <3
The Real Person!
That is the sweetest comment ever, Emily! I'm so happy you liked the cake and your mom is awesome :) Congratulations!!
Rachel says
I think I will eat pretty much anything as long as it has pumpkin in, so I scrolled down this page with my mouth hanging open in amazement! All those close up photos are dangerously yummy! I cant wait to try this!
The Real Person!
Aw, thanks so much, Rachel ♥ I love pumpkin too, so this was a pleasure to work on :)
Julie says
I must have used too small of a pan bc mine was full up and a little undercooked due to top spilling over and browning up. BUT even with my screw up, it tasted awesome and my husband LOVED it. Like said "this is so good" several times while eating it. Yay!
The Real Person!
Aw, thank you so much, Julie. I'm so happy your husband loved it :) Too bad about the pan, but at least on the plus side this recipe is full of stuff you can eat raw anyhow, so undercooked isn't so bad. Curious what size/kind of pan you used though?
Nissrine @ Harmony a la Carte says
I love pumpkin and this cake (these cakes) looks amazing Audrey, but I expect nothing short of wonder from you. I can't wait for pumpkin season.
The Real Person!
Thanks Nissrine :) ♥ Pumpkin season always makes the chilling weather a little more tolerable ;)
Ginny McMeans says
Extremely awesome recipe. It is a process isn't it! You came up with a winner and I can not wait to try out the frosting also.
The Real Person!
Thank you Ginny ♥ I really had a great time with this recipe. The process is always fun :)