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