No bake Gingerbread spiced Butternut squash caramel cake

What better now when we are in the middle of the Holiday season than to bake some delicacy like this?! Perfectly in season at the same time absolutely delicious!

Cinnamonny, seasonal, caramelly, nutty, absolutely lovely! What more do I need to say?


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Wait? Isn’t it Christmas for you right now? Easily taken care of! Just skip some of the spices and perhaps even swap them out for some extra vanilla and salt for extra caramel like flavour!

No bake Gingerbread spiced Butternut squash caramel cake

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened, paleo]

Serving a medium/large tart     Time 20 minutes + baking time for the squash


For the bottom layer

  • 8 / 80g pitted dates
  • 1,5 dl / 2/3 cup / 10 tbsp oats or nut flour of choice
  • A pinch of salt
  • A splash of vanilla extract/essence
  • Optionally a handful of chopped nuts or cereal for some extra texture

For the thick caramel filling

  • 300g / 11 oz cooked butternut squash (I roasted mine, which gave it a deeper flavour)
  • 16 / 160g pitted dates
  • 2 tbsp nut butter of choice
  • 1 tsp vanilla extract/essence
  • A pinch of salt
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  1. Simply just mix the ingredients for the bottom until it forms a dough. Optionally mix in the nuts or cereal of choice.
  2. Line a cake mold with plastic foil or parchment paper. Evenly press down and spread the dough so it forms a bottom layer.
  3. Mix the ingredients for the caramel filling until smooth and transfer to the cake mold. Optionally top with some toppings of choice or drizzle over some nut butter of choice and let set for a while in the fridge before cutting it.

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