pumpkin tofu cake with salted date sauce

vegan, vegetarian

pumpkin tofu cake

The picture above says everything. No need to write a story about this pumpkin tofu cake. Looks tasty and tasts delicious.


150g chopped pecans

50g coconut oil

4 dates

1tbsp of carob or agava syrup

1tbsp of freshly squeezed orange juice

pinch of cinnamon

Pumpkin filling

350g firm silken tofu

3 tbsp of carob syrup

6 tbsp of freshly squeezed orange juice

pinch of cinnamon

pinch of nutmeg

3 tbsp coconut oil

100g unsweetened almond milk

180g pumpkin puree

2 tbsp of arrowroot powder

Pumpkin swirl

160g pumpkin puree

3tbsp of maple syrup

3 tbsp of orange juice

pinch of cinnamon

1tbsp of arrowroot powder

Salted date sauce

6 dates

100 ml water

pinch of salt

Oil round 9inch tin and line with parchment paper. Heat the oven to 180′.

Base: Soak the dates in few spoons of hoter water if they are hard. Mix all the base ingredients and spread the mixture evenly on the lined tin. Put in the fridge for 10 minutes.

Filling: blend all the ingredients for pumpkin filling until smooth. Take the base out from the fridge and pour it into the baking tin.

Pumpkin Swirl: Blend all the ingredients for pumpkin swirl and pour it on the top of the tofu base.

To marble a cake: Use a butter knife to swirl through the batter, making rounded zig-zags. Wipe the excess batter from the knife and repeat the swirling pattern in the opposite direction.

Salted date sauce: blend all the ingredients until smooth. You can leave a few chunks of dates if you like. Keep in the fridge until cake is ready to serve.

Put the cake in the oven for 50-60 minutes until the edges of the cake start to brown. Let it cool completely and keep in the fridge for 4-5 hours before serving. For the best result keep the cake in the fridge overnight. Serve with date sauce on the top.

Bez tytułu

pumpkin tofu cake