top of page


Preparation time: 40+ min

Difficulty: medium



  • 100 g rolled oats

  • 100 g pecan nuts

  • 2 tbs tahini paste (or almond paste)

  • 1 tsp cinnamon

  • 2 pinches of salt

  • 100 ml maple or date syrup

Cake filling


  • 600 g silky tofu

  • 500 ml plant-based yogurt (soy, almond, coconut)

  • 200 g cashew nuts (soaked in water for 4 hours)

  • 150 ml plant-based milk (soy, almond, coconut)

  • 300 g butternut squash puree

  • 90 g coconut sugar

  • 5 tbs cornstarch

  • 2 tsp vanilla

  • 2 pinches of salt

  • 1 tsp cinnamon

  • 2 pinches of nutmeg

  • 2 pinches ground ginger

Cream frosting


  • 150 g cashew nuts (soaked in water for 4 hours)

  • orange juice from 2 oranges

  • 2 pinches of vanilla

  • 2 pinches of cinnamon

Peel the butternut squash, dice it and steam it until it softens. Add it to a blender and puree it.

Preheat the oven to 170°C and prepare the cake base: add all the ingredients for the base to a food processor and mix until you get a smooth and sticky batter. Spread the batter on the cake tray. Because it is sticky, help yourself with a spatula or a small glass that you use as a roller. Place it into the oven for 15 minutes and prepare the filling in the meantime. Add cashew nuts and plant-based milk to a blender and mix to get a creamy mixture - add more milk if necessary. Add the mixture, together with the rest of the ingredients for the filling, to a food processor and mix to get a smooth but runny cream. Pour the mixture over the cake base and place in the oven for 45 - 50 minutes. When the cake is ready, let it cool and place it in a fridge overnight.

Before serving the cake, prepare the cream frosting: put all the ingredients into a blender and blend them well. If there isn't enough liquid, add orange juice as needed.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


Recent Posts

See All


bottom of page