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Pecan and Pumpkin Spice Cake

  • Paleo
  • Vegetarian

Birthdays. Do you go all out since it's a once off occasion or do you try to remain Paleo? Last year I decided to cook and make my own Paleo cake for my husband's birthday. He loves cheesecake so I searched far and wide for a Paleo substitute. Results? ZERO. Paleo's pick up since so I'm sure if you were to search today there may be heaps of options. What I ended up doing was looking at Dessert Stalker (now called Stalkerville) for inspiration and coming up with my own recipe. For some reason, I am always attracted to desserts with pumpkin. Have you tried the pumpkin mousse at Busshari in Potts Point? If not I would highly recommend it (That is, if you are after a cheat meal). Prior to Paleo, Busshari was one of our favorite Japanese restaurants, for value and quality. Anyway, back to the cake. Looking at Dessert Stalker I got ideas from several Paleo Pumpkin Spice bar recipes of which I ended up converting into a cake. That the beauty of cooking and community sharing. Don't stick to recipes! Be inventive and tweak them to your liking. Per usual my selection criteria is SIMPLE and EASY.

  • Makes

For the Crust

  • 8 Dates, pits removed
  • 1 cup of almond butter
  • 2 Free Range Eggs
  • 2 tablespoons of honey (optional – I didn’t add any as I think the sweetness in the dates were suffice)
  • 1 teaspoon of vanilla paste
  • 2 teaspoons of cinnamon
  • Pinch of salt

For the Filling

  • 2 1/2 cups of pumpkin puree. Note: This is hard to find in Australia. At Wodnut we prefer fresh so we made our own by roasting some butternut pumpkins in the oven and then scraping out the flesh with a spoon. Simply cut the pumpkin in half and roast face down until soft.
  • 1 cup of coconut milk
  • 1/2 cup of coconut butter
  • 6 tablespoons of coconut oil, melted
  • ¼ cup of maple syrup
  • 4 teaspoon of cinnamon
  • 1 teaspoon of ground ginger
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of grounded cloves

For the Pecan Topping

  • 1 cup of pecans, unchopped
  • 2 tablespoons of maple syrup
  • 1 teaspoon of cinnamon
    • Step 1: Preparation of Crust

      1. Pre-heat oven to 170 degrees.
      2. Make crust by placing all ingredients into a food processor. I placed my into my TM (Thermomix) and blitzed for a few seconds from speeds 1-10.
      3. Oil a 25cm cake dish and pour in mixture. Even out with a rubber spatula
      4. Place in oven for 10-15min or until golden brown. Take out of oven to cool. Leave the oven on.
        • Step 2: Preparation of Filling

          1. Make the filling by placing all ingredients into a food processor. Once again I used my TM and blitzed at speed 10 until it looks smooth. You can generally tell when it’s done by the change in motor sound.
          2. Once your crust is cooled. Pour the mixture into the cake dish. Even with a rubber spatula.
            • Step 3: Preparation of Topping

              1. Prepare the Pecans by mixing the Pecans with maple syrup and cinnamon on a baking tray. Spread evenly and roast for 8-10 minutes stirring once.
              2. Once the pecan’s have cooled sufficiently to touch, place on top of the cake mixture and VIOLA that’s it. No baking required.
              3. Place in fridge for a couple of hours to set.

Paleo Pecan and Pumpkin Spiced Cake | Wodnut

  • Round 25cm in diameter cake tin.
  • Spatula
  • Thermomix or Food Processor


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