Pumpkin Love Cakes

These super yummy pumpkin spice love cakes can be enjoyed in cupcake size bites or poured into a pie pan for a cake pie. They're super yummy for breakfast with coffee or dessert. Either way, this recipe is super healthy with plant-base protein and clean ingredients that are good for you anytime. Pumpkin puree isn't always in season and you can make this recipe with whatever squash or sweet potato you have. Butternut squash, kambooca squash, kabocha squash, garnet yams, Japanese sweet potatoes, fresh or canned pumpkin will all work great. I used kambooca squash for this particular recipe and I always save the seeds for roasting as a snack. 

Pumpkin Love Cakes
by Sarah Farsh May 22, 2020
  • 2 cups cooked/peeled squash, yam, sweet potato or pumpkin (I used 1/2 kambocha squash, seeded)
  • 1 block firm organic tofu
  • 2 tbsp raw/unsalted almond butter
  • 1/2 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 1/2 tsp fresh ground nutmeg
  • 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp stevia powder (for extra sweet, if you like)
  • pinch pink salt
  • pinch black pepper
  • unsweetened, vegan chocolate chips 
Pre-heat oven to 315. In a VitaMix or high powered blender, blend together squash, tofu, almond butter, maple syrup, vanilla, nutmeg, pumpkin pie spice, cinnamon, stevia, pink salt, pepper until smooth–you may need the plunger to move all ingredients evenly into blade until all is silky smooth. Sprinkle some chocolate chips into blender after blending (not to chop chips up) and stir with spatula. Poor pumpkin batter into pie pan or cupcake tins and sprinkle top with some more chocolate chips before baking in oven for 45min. Cool for 15min before serving. 


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