Raw Pumpkin Cake

I love pumpkin!  I’ve already been through an embarrassing amount of canned pumpkin this season and it’s barely October.  I’ve been adding it to coffee, smoothies and of course baking a lot of pumpkin bread and muffins.  And now, I can add Raw Pumpkin Cake to the list 😉

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This recipe was inspired not just by my love for pumpkin, but by The Natural Citizen’s Organic protein.  I received a small sample of their plant protein powder and was waiting for just the right moment to use it.  I decided to create a Raw Pumpkin Cake: the crust is made from dried figs, nuts & seeds and the filling is made from pumpkin, coconut cream, The Natural Citizen Organic protein, maple syrup and a few flavorings (vanilla, cinnamon and salt).  It’s a simple recipe that tastes decadent, but is filled with nutrients.

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The Natural Citizen Protein is made from organic hemp protein, brown rice protein, pea protein and sacha inchi protein.  What I love most about it is that there aren’t any fillers, added flavors or sweeteners!

Raw Pumpkin Cake

Ingredients

Crust

  • 10 dried black mission figs, stems removed (75 g)
  • 1/4 cup almonds
  • 1/4 cup walnuts
  • 1/4 cup sunflower seeds

Filling

  • 1/2 cup organic pumpkin
  • 1/4 cup coconut cream (I recommend Trader Joe’s)
  • 1-2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 packet The Natural Citizen Protein (22 g)*
  • 1/2 tsp cinnamon
  • pinch of salt

Instructions

  1. Add all ingredients for the crust to your food processor.
  2. Blend until mixture becomes crumbly and can be pressed together.
  3. Remove mixture from food processor and press into a 6″ round springform pan.
  4. For the filling, add all wet ingredients to food processor and blend.
  5. Add in all dry ingredients, blend.
  6. Pour filling onto crust.
  7. Let cake sit in the fridge for at least an hour before serving.

*You may substitute 3 Tbsp of your favorite protein powder in place of the one I used.  I suggest using a protein powder with a vanilla flavor or no flavor at all.  Another option is to substitute collagen/gelatin in place of the protein powder.

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I also tried freezing this cake and it turned out quite well.  If you freeze it, be sure to let it thaw a few minutes before cutting.  I topped my Raw Pumpkin Cake with unsweetened shredded coconut, sunflower seeds and bee pollen.

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This cake serves about 6-8, depending on how large you want to cut your slices.

2 Comments on “Raw Pumpkin Cake

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