Menu & Search

food

inspiration

places

vegan stories

almost raw pumpkin gingerbread cheesecake

2019-12-13
raw vegan pumpkin gingerbread cheesecake

I made this cake in autumn after being sick for a while. It was the first cake i’d made in what felt like forever and i wanted to make something special for my friends. I was surprised how well this one turned out, it was so good that it was gone within a day.

Although this one’s kinda autumn themed (that was my initial intention – i’m really behind with posting the recipe), i think it fits really well into Christmas season too. The base is crunchy and sweet, with a hint of black pepper (trust me). The pumpkin layer is wonderfully spicy and i think it tastes like old magic. And that’s all buried under a layer of raw gingerbread cheesecake that tastes like Christmas, topped with homemade dark chocolate. Actually i think this is the perfect xmas dessert, so you might wanna keep this one in mind 😉

raw vegan pumpkin gingerbread cheesecakeraw vegan pumpkin gingerbread cheesecake

Pumpkin Gingerbread Cheesecake

Base:

  • 250g buckwheat
  • 100g almonds
  • 1 tbsp coconut oil
  • 5 tbsp agave syrup
  • 1/2 tsp ground black pepper

Pumpkin Layer:

  • half a middle sized butternut pumpkin (hokkaido works as well but is heavier in taste)
  • 200ml plant based milk
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • few tbsp agave syrup (depends on how sweet you like it)
  • 5 tsp agaragar

Gingerbread Cheesecake Layer:

  • 250g cashews (soaked for 3 hrs or more)
  • 2 cans full fat coconut milk (or make your own by blending coconut flakes + water)
  • 100g cacao butter
  • 2 tbsp coconut oil
  • 5 tbsp agave syrup (more or less to taste)
  • 2 tsp gingerbread spice blend
  • 1 tbsp cacao powder (optional)

Chocolate:

  • 50g cacao butter
  • 3 tbsp cacao powder
  • 3 tbsp agave syrup (or more depending on how sweet you like it)

Decoration (optional):

  • young mint leaves
  • pomegranate
  • popped amaranth
  • cacao nibs

Method:

  1. To make the base, grind the buckwheat and the almonds in a food processor. Don’t grind them too finely, so that the base will have a nice crunch. Add the remaining ingredients and blend until the consistency resembles a dough that sticks together. Add some more agave syrup or coconut oil if needed. Line a round cake form with baking sheets and place the dough inside, pressing it down to the bottom evenly.
  2. To make the pumpkin layer, peel and cut the pumpkin in small pieces. Cook it with some water until it’s soft. Drain almost all of the water and add the milk, spices, agave and agaragar. Stir everything until well combined and bring the mixture to a soft boil. Let it cool off for 10mins and then pour it on top of the base. Place it in the fridge to set.
  3. To make the cheesecake layer, melt the cacao butter and coconut oil first and drain the cashews. Add all ingredients to a high speed blender and blend until smooth. Pour the cream on top of the pumpkin layer (but make sure it’s firm!) and place your cake into the fridge over night.
  4. Make the chocolate once the cake is firm. Melt the cacao butter in a water bath and add the cacao powder and agave syrup. Stir until smooth. Pour over the cake or ready cut pieces like i did, fully up to you 🙂
  5. You can add some more decoration if you wish, but essentially your cake is ready to be eaten! <3

raw vegan pumpkin gingerbread cheesecake

Let me know if you enjoyed this recipe!

Jezebel xx

Jezebel
Related article
lavender ginger buttercream + on perfectionism

lavender ginger buttercream + on perfectionism

Spring is coming! And you know what? I think for…

raw lemon peanut butter caramel cake pops

raw lemon peanut butter caramel cake pops

It’s summer!! I love this time, when all the plants…

Upside down rhubarb chocolate cake

Upside down rhubarb chocolate cake

Finally, here’s the recipe for the upside down rhubarb chocolate…

Discussion about this post

Leave a Reply

Your email address will not be published. Required fields are marked *