IN THIS LESSON
Get ready to create the NOT PUMPKIN KREEM CAKE 🎃✨
Our most iconic seasonal dessert is here — rich, dreamy, and shockingly made without pumpkin. This fall-flavored masterpiece gets its cozy vibes from sweet potato, and it’s been a Pixie Retreat fan-fave for years. Now you can whip it up at home and wow yourself (and everyone else).
Inside this crave-worthy kreem cake:
🌰 A perfectly balanced raw crust that gives that satisfying bite
🍠 A silky, spiced sweet potato filling that tastes just like pumpkin pie (but better)
🌿 A light, luscious vanilla kreem layer that brings it all together
🍯 A swirl of raw superfood caramel for that extra decadent touch
🍰 All stacked into a stunning, wholesome dessert that’s as nourishing as it is indulgent
This cake is mostly raw, fully vegan, and made with love + clean, organic ingredients.
No gluten, no soy, no refined sugar — just pure fall magic.
Treat yourself. Nourish your body.
Make dessert the main event.
Get YA Some.
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5.4 oz macadamia nuts
4.5 oz pecans
3 oz medjool dates, de-pitted / de-stemmed / chopped
½ teaspoon sea salt
¼ teaspoon pure vanilla extract, alcohol free
Place all of the ingredients together in a food processor.
Break the dates up and spread them around, as they like to clump together.
Blend all of the ingredients together until well mixed.
Press the mixture evenly into a parchment lined springform cake pan.
Place in the freezer to set while making the next components.
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2 ½ cup (1 lb 3.5 oz) fresh coconut mylk
8 oz raw cashews, soaked / rinsed / drained (soak cashews overnight in filtered water)
4.1 oz coconut butter, chopped into smaller piece
½ cup maple syrup
2 tablespoons pure vanilla extract, alcohol free
2 tablespoons sunflower lecithin
1 teaspoon sea salt
Blend all of the ingredients together in a vita-mix until smooth and creamy. Use a spatula to scrape down the sides to ensure that all of the ingredients are well blended.
Pour the vanilla kreem onto the crust evenly and smooth out.
Place in the freezer while you move onto the next recipe.
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2.84 oz raw cashews, soaked / rinsed / drained (soak cashews overnight in filtered water)
½ cup (5 oz) maple syrup
4 teaspoons lucuma powder
2 teaspoons maca powder
2 teaspoons mesquite powder
1 teaspoon sea salt
Blend all of the ingredients together in a vita-mix until smooth and creamy. Use a spatula to scrape down the sides to ensure that all of the ingredients are well blended.
If you have a squeeze bottle, put the caramel into it so that you can drizzle onto the cake layers. If not, you can always use a spoon to create patterns.
Drizzle caramel on top of the vanilla kreem layer, and sprinkle with sea salt on top.
Place in the freezer while you move onto the next recipe.
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1 lb 9.4 oz roasted sweet potatoes, with the skin peeled off
½ cup (11.4 oz) fresh coconut mylk
½ cup (4.9 oz) maple syrup
4.1 oz coconut butter, chopped into smaller pieces
2 tablespoon sunflower lecithin
1 tablespoon pure vanilla extract, alcohol free
1 tablespoon cinnamon
2 teaspoons ginger powder
1 teaspoon nutmeg
½ teaspoon sea salt
¼ teaspoon clove
Blend all of the ingredients together in a vita-mix until smooth and creamy. Use a spatula to scrape down the sides to ensure that all of the ingredients are well blended. This filling is very thick, so you’ll want to constantly stir. Use a vita-mix tamper as well to push down the kreem while mixing.
Allow to cool down. Pour this mixture onto the first layer of the caramel (that sits atop the vanilla kreem), and smooth it out nice and even.
Drizzle more of the caramel over the top of this layer. Adding sprinkles of sea salt on top.
Place in the freezer to set while making the next components.
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@ 2/3 cup (2.7 oz) raw pecans, chopped into small pieces
1 tablespoon + 1 teaspoon maple syrup
¼ teaspoon sea salt
light sprinkle of paprika
Stir all of these ingredients together thoroughly.
Line a baking dish with parchment paper. Spread the pecan crumble onto the parchment paper.
Toast at 350 degrees in the oven for 10- 12 minutes. You’ll want to keep checking on them so that they are nice and lightly toasted (vs burnt).
Arrange the pecan crumble around the edges of the top of the cake, gently pressing them in.
Place the cake in the freezer and allow to freeze overnight.
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