Pumpkin Cake with Maple Nut Cream

a twist on the typical pumpkin pie
Dish Type: Lifestyle: vegetarian


Pumpkin Cake

2 ¼ cups all-purpose spelt flour

1 ½ tsp cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

1 tsp baking soda

½ tsp sea salt

1 1/3 cup cane

4 large organic eggs

1 cup safflower oil

1 ½ cups fresh pumpkin puree or solid-pack canned pumpkin


Maple Nut Cream

½ cup cashews

8 oz cream cheese

½ cup maple syrup

1 tsp vanilla

½ cup toasted walnuts (10 minutes at 350F), chopped


Preheat oven to 350F. Butter a 9 X 13 baking pan, line with parchment and butter parchment. Sift together flour, cinnamon, nutmeg, cloves, baking soda and salt. Whisk together cane and eggs in a large bowl and then whisk in oil and pumpkin. Add flour mixture and whisk until just smooth. Pour batter into baking pan and bake in middle of oven until a tester comes out clean, 25 to 30 minutes. Cool cake in pan on a rack for 10 minutes, then invert onto rack. Peel off parchment and cool cake completely.

Grind cashews to a powder in a food processor or blender. Add remaining ingredients and blend until smooth. Pour cream over cake and top with chopped walnuts.