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.