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Nutty Pumpkin Pecan Cake with a “Cream Cheese” Topping


  • Author: Audrey @ Unconventional Baker
  • 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

Description

Delicious gluten-free, flourless nutty pecan cake with sweet pumpkin and rich vegan “cream cheese” frosting. No grains, no dairy, and no refined sugar!


Ingredients

Cake:

Extra Toppings:

  • Optional: extra nuts and seeds of your choice for garnish (I used more pecans, walnut pieces, flax and sesame seeds).

Frosting:**


Instructions

  1. 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).
  2. 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.
  3. Transfer the batter into the prepared pan and smooth it out into an even layer with a spatula. Top with extra toppings if using.
  4. 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.****
  5. 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 tbsp 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).

NEVER MISS A RECIPE!