Pumpkin Pie Cake

This delicious dessert is exactly how the title describes it. Not quite a pie but not quite a cake. It’s very dense and very moist but with just enough texture to be closer to a cake than a pie. What I find to be quite amazing is that this dessert has NO added sugar. The sweetness is all from dates. I was skeptical at first but it works. Not only are you getting natural sweetness from nutrient-rich dates, but there is also no added oil or eggs. The frosting is my favorite part which is made from just 3 ingredients; cashews, dates and vanilla extract. How it’s possible to make a creamy frosting from these 3 ingredients is a mystery but you don’t miss the butter and sugar found in typical frostings. If you’re not quite sure about the texture of the pie/cake, you can decrease the liquid and it will become firmer. With a cake this nutrient-dense, don’t just serve it for dessert, eat it for breakfast or as a between-meal energy boost.

Pumpkin Pie Cake


10 Medjool dates, pitted (about 1 cup)

1 1/2 cups rolled oats

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

1/2 cup unsweetened, unflavored plant  milk

1 can (15-ounce) plain pumpkin puree (not pie filling)

1 cup Vanilla-Cashew Frosting (recipe below)


  1. Soak dates in a small bowl with 3/4 cup water for 15 minutes.
  2. Preheat oven to 375ºF.
  3. Place oats in a blender. Blend until the texture of coarse flour. Transfer to a large bowl. Add pumpkin pie spice and stir until combined.
  4. In a blender, add the dates with soaking water, vanilla, and milk. Puree until smooth (1-2 minutes). Pour date mixture into the bowl with the flour and pumpkin pie spice. Add pumpkin puree and mix with a wooden spoon until dry ingredients are incorporated.
  5. Spoon batter into an 8″x 8″ baking dish or 9″ pie plate, coated cooking spray. Bake 25-30 minutes, until lightly browned and with some cracks on top. Cool for 20 minutes.
  6. Top with vanilla-cashew frosting.
  7. Store in the refrigerator for a firmer texture.

Vanilla-Cashew Frosting

1/2 cup raw cashews, soaked in 1/2 cup water (about 15 minutes)

6 Medjool dates, pitted, soaked in 1/2 cup water (about 15 minutes)

1 teaspoon vanilla extract

  1. Drain the water from the cashews and discard the water.
  2. Add the drained nuts, dates with soaking water, and vanilla to blender, and puree until smooth. Makes 1 cup.

Adapted from forksoverknives.com


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