Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Crust
  • 0,6 cups / 150 ml oat flour
  • 0,4 cups / 100 ml almond flour
  • 1 tsp baking powder
  • 1 tsp Ceylon cinnamon
  • ¼ tsp salt
  • 2,5 tbsp coconut oil
  • 2 tbsp maple syrup
  • Filling
  • 1 cup / 250 ml (or 5 oz / 140 g) cashews
  • 1 cup / 250 ml unsweetened soy yogurt (or you can use a mildly sweetened one)
  • 5,3 oz / 150 g (or a generous ½ cup, bit less than 1 cup) pumpkin puree (or butternut squash puree)
  • 4 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • pinch of salt
  • Caramel
  • 2,8 oz / 80 g or about 4 pitted medjool dates
  • ¼ cup (or more if you want it thinner) plant-based milk (I used thick barista style oat milk)
  • 1 tbsp nut butter
  • two generous pinches of salt (or to taste)
  • To decorate: plant-based whipped cream or coconut yogurt or other thick yogurt, berries and caramel sauce
  1. Preheat oven to 390 F / 200 C.
  2. Put a parchment paper on the bottom of a small (about a 7 inch / 18 cm) springform pan.
  3. Crust: mix the dry ingredients in a bowl. Add maple syrup and coconut oil and keep on mixing in a bowl until you get a thick batter.
  4. Press the batter on the bottom of a springform pan.
  5. Blend all filling ingredients in a high-speed blender or powerful food processor until silky smooth. The filling should be totally liquid and easy to pour on top of the crust.
  6. Pour the filling on the crust and spread it evenly.
  7. Bake in the oven for 20-24 minutes or until the middle part of the cake is not wobbly anymore.
  8. Caramel: blend all caramel ingredients in a blender or food processor until smooth.
  9. Let cake chill properly before decorating.
  10. If you're patient, let it set in the fridge for a few hours or overnight. Just remember to take it out about 30 minutes before serving (so the crust will be softer and it's easier to cut).
  11. Decorate cake with cream (or yogurt), caramel sauce and berries.
  12. Enjoy!
Recipe by My Berry Forest at