What's better than starting off the fall season with a warm pumpkin spice cake! Just the smell of it warms the house and gives you that autumn feel. This cake is moist and delicious! I also made an optional cashew cream frosting that pairs well with the cake. Try it out!
Recipe By: Maria Capellan
Prep Time: 15 minutes
Tools:
2 bowls
Wire whisk
Rubber spatula
Food processor
8 in Cake pan ( lined with parchment)
Ingredients:
Dry:
1 Cup Almond flour
1/2 Cup Brown Rice Flour
1/2 Cup Tapioca flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1/4 tsp Ginger
1/4 tsp Cloves
Pinch of nutmeg
Wet:
1 Cup Organic Pumpkin
1/2 Cup Unsweetened applesauce
2 Flax Eggs ( 2 Tbsp ground flax +6 Tbsp hot water)
1 Tbsp Vanilla
1/2 Cup Organic Brown Sugar
Directions:
Preheat Oven @ 350 degrees
1. Make flax egg and let sit to thicken 10 min
2. Mix all dry ingredients
3. Mix all wet ingredients
4. Add the wet to the dry and mix well!
5. Pour batter into pan
6. Bake for 30 minutes
7. Let cool 20 minutes- then flip cake
I cut mine into little triangles you can cut them however you like :)
8. Frost with cashew cream frosting (optional)
Cashew Cream Frosting:
Ingredients:
1 lb Raw whole cashews
1/3 Cup Almond milk
1 Tbsp Vanilla
3 Tbsp Agave nectar
1/2 tsp Cinnamon
Directions:
1. Soak cashews in a bowl of water overnight to get soft
2. Rinse them then put in food processor
3. Add all other ingredients and blend well
Note: My food Processor got over heated so I just used a hand mixer to get a fluffy effect! :)
Sprinkle a little Cinnamon and Boom! You got yourself a fancy fall dessert!
