Step by Step Instructions

Step 1

In the blender, combine all crust ingredients, pulse for couple of seconds

Step 2

Transfer mixture into the pan. Use a spatula and spread across to form the base of the cake

Step 3

Cut pumpkin in cubes

Step 4

Steam until soften, set aside and let cool. Do this ahead of time, so the pumpkin will completely cool

Step 5

In a blender combine drained cashews, tofu, coconut oil, maple syrup, corn starch and vanilla extract. Blend on highest setting to form a smooth paste

Step 6

Remove ½ of the cashew mixture from blender and set aside

Step 7

Then add the lemon juice to the remaining mixture in blender and pulse a few times to combine

Step 8

Pour filling onto the crust in the pan. Gently tap on the counter to remove excess air bubbles to create a smooth cake surface

Step 9

Blend leftover of filling with pumpkin

Step 10

Blend until smooth

Step 11

Pour the pumpkin layer on top of the white layer and gently tap again on the counter to remove excess air bubbles

Step 12

Freeze cake for 8 hours until firm

Step 13

Remove from the freezer and release the cake carefully

Step 14

Defrost 10 minutes before serving. Slice cake and serve