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THE ULTIMATE SWEET BOMB

CONTRIBUTORS

This decadent dessert, brought to us by our friend Andrea Ochoa, combines the most delicious texture of cake, cheesecake, and crumble in one bite. Each layer has its own ‘personality’ and together they make the ultimate sweet bomb. Layered with texture, this delicious plant-based dessert is sure to be a winner
This decadent dessert, brought to us by our friend Andrea Ochoa, combines the most delicious texture of cake, cheesecake, and crumble in one bite. Each layer has its own ‘personality’ and together they make the ultimate sweet bomb. Layered with texture, this delicious plant-based dessert is sure to be a winner, this holiday season. 
And to give it an extra healthy boost, I added the invigorating He Shou Wu. This powerful herb does wonders for the skin, hair, and nails. It fortifies the spirit and also increases blood circulation which is important, especially if you live in cold weather. Other ways to keep your circulation moving are dry brushing, elevating your legs, and getting in some movement. 
Exercising can be especially challenging for those of us who live in cold places with gloomy weather however the feeling after the workout will elevate your entire being. Getting in movement can also do wonders for your mental and emotional health. For an extra boost, I created a more uplifting and energizing mix to motivate you to get moving. I like to play this mix for more intense workouts like running or resistance training. You can also just play this in your room and have a solo dance party, which also counts! click here for mix 
Indulge in the sweet bomb and allow the body to move to the sweet sounds of dance music. 

 Ingredients

Crumb topping: 
3/4 cup oat flour 
1/2 cup monk fruit sweetener or any sweetener 
1 tsp of He Shou Wu
1 teaspoon cinnamon 
1 teaspoon pumpkin spice 
6 tbsp of unsalted vegan butter (I use Miyokos) 
Cream cheese filling: 
1 8-ounce packaging of vegan cream cheese 
1/4 cup of monk fruit sweetener or any sweetener 
1 tsp of lemon 
1 flax egg* or egg replacement 
1 tsp of vanilla extract 
Pumpkin Cake:
1.5 cups of oat flour 
1 tsp of He Shou Wu
1 tsp of baking powder 
1 tsp of baking soda 
1 tsp of apple cider vinegar 
1/2 tsp of cinnamon 
1 cup of pumpkin puree 
1/2 cup of coconut oil 
2 flax eggs* or egg replacement 
1 tsp vanilla 
1/4 cup of lily’s dark chocolate chips (more if desired)  
*1 tbsp of ground flax and 3 tbsp of water
  

 Optional

Coconut milk whipped cream 
Vegan Vanilla Ice Cream

 

Method

  1. Preheat the oven to 350 and grease a baking dish. 
  2. Make the crumb topping: whisk the flour, sugar, cinnamon, pumpkin spice, he shou wu until well combined. 
  3. Cut the butter into small pieces and with a fork or your hands mash it together, until it forms crumbs. Set aside. 
  4. Next, make the filling by mixing the cream cheese. sugar, lemon, egg, and vanilla until smooth. Set aside.
  5. Then make the cake by mixing pumpkin puree, oil, sugar, egg, and vanilla until fluffy. 
  6. Then slowly add in the flour, baking powder, baking soda, vinegar.
  7. Fold in the chocolate chips.
  8. Pour the cake batter first, then add the cream cheese filling, and finally pour the crumbs on top.
  9. Bake at 45-55 minutes or until the toothpick comes out clean.
  10. Remove from the oven, let it cool. 
  11. Add whipped cream and serve warm with ice cream.
  12. Enjoy! 

 

 

Much love, 

Andrea 

 

    @sunpotion