Salted Caramel and Vanilla Cream Pecan Pie Cake

I don’t really know where to start to tell you about this cake.  I don’t know whether I should tell you to go out and get the ingredients right now, because this is going to be your Easter dessert, or if I should instead admit to you that we ate the entire thing in less than three days (no shame), Or perhaps I should tell you that it honestly tastes exactly like pecan pie.  Or a pecan pie cheesecake.  Or a dreamy pecan cheesecake pie.  I don’t know whether I should go into telling you how it’s actually made from nuts and dates and coconut cream and contains no refined sugars and no flour at all.  Or I don’t know if maybe I should apologize for the fact that I am just now realizing as I look at the photos in the post, that the actual cake as a whole looks a little messy, with its slightly uneven edges and smudged caramel.  I’m pretty sure I was just too damn excited for how well it turned out and how good it tasted that by that point I lost all focus of the prettiness.  I was lucky to get pictures done before the boy and I stuck a fork in the first slice.

Pecan pie cake

I love coming up with these new, extra many layers, raw desserts.  I stand there in the kitchen. running the food processor layer by layer and handing a spoonful of each one between the boy and I after each trial.  When it’s all finished, each layer piled on the other, we know what each one tastes like, but the real fun is tasting all together, one big flavour explosion in your mouth.  I wish you could have just come over when the cake was done and I could have given you each an explosive forkful to have and then you would know where you were headed when you looked at the recipe below and thought it was far too giant and time-intensive and ingredient packed.  It’s not really any of those things actually.  It looks it, but this was done in less than 40 minutes.  And I’d still tell you to try this cake even if it was.  Because it is worth it.  It is worth cleaning your food processor four times in the span of thirty minutes and finishing with ringing ears because you ran it for so long – I think my food processor is on the louder side.  It’s worth playing the waiting game as it sets in the fridge after you have tasted every layer separately and are dying to put it all together, and it’s worth the extra little bit of love and care to make it all look pretty.  Okay, forget that part, just make the cake and eat it, and it’s totally okay if it looks a little messy.  We all know mine does!

pecan pie cake


Salted Caramel and Vanilla Cream Pecan Pie Cake

This raw vegan cake is four layers of healthy goodness and tastes just like pecan pie! Whip it up in your food processor and serve it for your Easter dessert this weekend and it is sure to impress.

Ingredients (Serves 6)

    For the Base

    • 1 cup quick cooking oats
    • 5 dates
    • 1/4 cup almonds
    • 2 tsp cinnamon
    • Pinch of salt
    • 2 tbsp coconut oil

    For the Pecan Date Layer

    • 1/4 cup pecans
    • 1 cup dates
    • 1/4 cup ground flax
    • 2 tbsp unsweetened desiccated coconut
    • 1 tsp cinnamon

    For the Caramel

    • 1 cup dates
    • 1/2-3/4 cup hot water
    • 1/2 tsp salt
    • 1/3 cup whole pecans (for topping the caramel)

    For the Vanilla Cream

    • 1 15 oz can coconut milk, refrigerated until hard (only use the top white layer)
    • 1/2 tbsp vanilla protein powder, or vanilla bean powder


      For the Base

      • Place all the ingredients in a food processor and process until a crumbly mixture forms that you can easily stick together.
      • Remove from the food processor and press into a parchment lined rectangle cake pan.
      • Place in the fridge to harden.

      For the Date Layer

      • Place all the ingredients in a food processor and pulse until the mixture sticks together.
      • Remove from the food processor and press into an even layer on top of the base.
      • Return pan to the fridge.

      For the Caramel

      • Add dates, salt and half a cup of hot water to the food processor. Process, scraping often until a smooth caramel consistency forms. Add more hot water as necessary if it seems too thick. It should be easily spreadable, but not runny. Add extra salt if you prefer.
      • Spread the caramel on top of the date layer and press pecans on top of the caramel.
      • Return the pan to the fridge.

      For the Vanilla Cream

      • Add coconut milk and vanilla to the food processor and process until it reaches a smooth, creamy mousse like consistency. Be sure to use canned coconut milk and refrigerate it beforehand. You will only be using the white portion at the top for the dessert and you can save the coconut water.
      • Spread the vanilla cream on top of the caramel layer and return cake to the fridge.
      • Allow it to set for 2-3 hours and then slice and serve.

      Pecan pie cake

      Pecan pie cake

      Pecan pie cake

      Pecan pie cake

      Want more?  Check out these cakes as well!

      Do you have any other awesome cakes or Easter dessert suggestions you’d like to share?


      *Some of the links above are affiliate links.  If you click on them, I may get a small commission based on your purchases.  Please note that I only affiliate with brands or products I like and use myself and that I feel may be useful or helpful to you.

      Link Love

      Another set of greatness to share! I love reading and finding new things all week long and then finally getting to share it all with you.  Sometimes I am just bursting with all the awesome things there are for you to see.  Almost as much as I am bursting to share tomorrow’s dessert recipe . . . See you then!

      //Homemade deodorant.  I think it’s the best deal ever!

      //What is your why?  What’s the reason behind why you do what you do and why you should be thinking about it.

      //Here’s a great set of resources for your blog.

      //Check out this helpful infographic on non-dairy beverage replacements.

      //Finding your ok. “Everything will be okay as soon as you are okay with everything.”

      //Homemade vegemite! Between an Aussie boy and a girl who spent enough time there to fall in love with the stuff, we seriously miss vegemite.  I tried this homemade recipe on the weekend and it’s seriously similar . . .

      //Aren’t we always trying to run faster? Take a look at this article on how the way our body is able to burn energy affects how fast we run.

      //I’m planning to make Easter eggs this year for the boy.  Here’s some peanut butter chocolate eggs for inspiration if you’re thinking the same thing.

      //I love this article on getting more out of your fruit and vegetables.  Find out even more ways on my leftovers get a facelift post!

      //Doing some training? Have a look at these smart training tips from No Meat Athlete, and then check out my advice for newbies!

      //I love playing around with different fonts.  Try these 20 free fonts  and these free spring fonts in your new creative pursuits.

      //Ready to progress in your fitness? Here’s a great post on using the stages of change model to help you along.  The model is great in general if you aren’t familiar, so go have a look!

      Want more? Check out Bean Bytes that happen every week over on Lean Green Bean!  A great weekly read!


      In line with yesterday’s post, I’m thinking positive spring thoughts so we can see uninterrupted days of sunshine and a fresh new season!  

      Happy Spring!

      Sweet Potato Gnocchi With Kale Pesto

      It’s spring, it’s spring!  March is nearly gone, April is here this week and Easter is coming up so quickly. Easter is kind of the first event in the year that makes me think of spring and spring foods and spring cooking.  It’s usually accompanied with the appropriate weather and blooming plants and green grass and little birds on the lawn, but with this weekend’s snowfall, that’s clearly not happening.   So instead I’m just creating images of spring through food.  And when it comes to spring food and cooking, for me, it is all about the colour.  The bright, vibrant greens, oranges, and yellows all of them bursting with brightness and screaming new and vibrant life. New plants, new season, new recipes.


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