Healthy pumpkin cake with a delicious, creamy cashew icing that is the perfect autumn dessert. This cake is moist, soft and full of the traditional pumpkin spice flavors, a great addition to your Thanksgiving spread. This recipes is plant-based, oil-free, refined sugar-free, and made with whole wheat flour.
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Need a delicious yet healthy dessert that is perfect for this holiday season? Try this amazing pumpkin cake topped with a cashew cream icing! Using a can of pumpkin puree makes the cake moist and pairs perfectly with the creamy icing. The pumpkin spices used in this recipe such as cinnamon, nutmeg, cloves and ginger add a kick of flavor
This recipe can not only be served as a healthy dessert, but also as a delicious fall breakfast. That’s right, cake for breakfast! It contains no oil or refined sugars and is made with only healthy ingredients like banana and whole wheat flour. However, just make sure when you are doing all of your holiday baking to use the right kind of cinnamon.
So, whether you are looking for a great Thanksgiving dessert or just a delicious pumpkin based cake, make sure to try this recipe out! You won’t be disappointed.
If you try this healthy pumpkin cake, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook!
Pumpkin Bread with Cashew Cream Icing
Healthy pumpkin cake with a delicious, creamy cashew icing that is the perfect autumn dessert. This cake is moist, soft and full of the traditional pumpkin spice flavors, a great addition to your Thanksgiving spread. This recipes is plant-based, oil-free, refined sugar-free, and made with whole wheat flour.
Ingredients
- 4 cups whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbs cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 4 bananas
- 1 cup almond milk
- 1 can pumpkin puree
- 1/2 cup maple syrup
- 4 tbs peanut butter
- 4 tbs apple cider vinegar
Cashew Cream Icing
- 1 1/2 cup raw cashews
- 10 oz dates
- 2 tsp vanilla extract
- 2 tsp almond extract
Instructions
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Preheat oven to 375°F. Cover a cake pan or baking pan with parchment paper. Set aside.
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In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Set aside.
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Using a stand or hand mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth.
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In the same mixing bowl add pumpkin puree, maple syrup, apple cider vinegar, almond milk and peanut butter. Mix on low until everything is combined.
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Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the bread batter.
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Transfer the batter to cake pan or baking pan.
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Make cashew cream icing. See instructions below.
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Bake for 40 minutes. Insert a toothpick into the center to make sure the cake is cooked thoroughly. *Removing the cake from the oven before it is completely baked will cause the center to sink.*
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Allow the pumpkin cake to fully cool adding icing.
Cashew Cream Icing
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Add all ingredients to a Vitamix or high power blender. Add just enough water to barely cover ingredients, you don't want too much liquid. Let soak until cake is finished cooking.
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Once the cake is finished baking, blend on high until smooth and creamy.
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Add to top of pumpkin cake.
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What size pan did you use? Thank you.
Hi Darlene! I used a 9×13 glass baking pan.
Thank you. I just sat down to read over the recipe before I start to make it.
Your pumpkin cake does not say what size can of pumpkin.
I use a standard 15-oz can of pumpkin purée in this recipe.