Preparation time: 40+ min
Difficulty: medium
Base
Ingredients:
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
Ingredients:
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
Ingredients:
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.
