Pumpkin Cake With A Delicate Chocolate Avocado Cream (Flour & Gluten Free, Vegan)

I really love pumpkin and I eat it almost every day.

In America, almost every shop sells more than 4 kinds of pumpkins, but the easiest to cook with and the sweetest is butternut squash.

It reminds me of the regular Russian pumpkin, but sweeter and faster to cook.

Today, we are making a vegetable cake, so to say, because pumpkin and avocado in this form is a pure dessert that everyone is going to love.

The pumpkin filling turns out very delicate, like a custard.

Hard to resist! For the chocolate cream, I use avocados, which additionally makes such a cake not only tasty but also healthy.

You will not be disappointed, I promise. Ready? Set?

Let’s go cooking!

We will need:

For the base

1 cup (250 ml) of almonds

1/2 cup of coconut flakes

3 tbsp. of sugar-free cocoa powder

2 tbsp. of coconut oil

4-5 large dates

For the filling

1 cup of cashews

2 tbsp. of coconut oil

1 cup of pumpkin

4 tbsp. of agave syrup

2 tbsp. of carrot juice for color (optional)

For the chocolate cream

2 avocados

3-4 tbsp. of agave syrup

3 tbsp. of cocoa powder

2-3 tbsp. of coconut oil

Soak the cashew for 3 hours. The longer, the better. If you soak for a day, then I advise you to put the cashews in the refrigerator, because otherwise the nuts can darken and turn bad.

Cook the pumpkin, then drain the water. Grind the nuts and coconut flakes.

Add the coconut oil and the cocoa powder.

Add the dates.

Spread the dough in the mold.

Pulse the pumpkin, nuts and other ingredients for a light cream in a blender.

You should get a homogeneous cream.

Spread it over the dough.

Blend everything for chocolate cream.

It must be thick.

Cover the cake with it and put it in the freezer for 2-3 hours.

Before serving, you can decorate with any light nuts.

Done!

Bon appetit!