2 cups almond flour
1/3 cup tapioca flour
1/2 cup puréed pumpkin (I roast 1/2 a butternut pumpkin then scoop out flesh and purée )
1/4 cup brown sugar or coconut sugar
1/4 cup maple syrup
1/3 cup olive oil
1/4 cup tinned coconut cream
1 tsp bicarbonate soda
2 tsp Apple cider vinegar
Spice mix. 1 tsp cinnamon,1/2 tsp nutmeg,1/4 tsp ground ginger
1 tsp vanilla bean paste
Take two bowls. Place dry ingredients in one and wet in the other. Mix both bowls well.
Next pour your combined wet ingredients into your dry ingredients and stir until combined.
Then pour your mix into a 20cm lined pan. Or a loaf tin works too.
Cook in a preheated oven set to 160. Cook for 50 to 55 minutes. Check cake is cooked through before removing from oven. Cool on a wire rack.
3/4 cup cashews that’s have been soaked overnight then drained
2 tablespoons melted coconut oil
3 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon lemon juice
1 tbsp tinned coconut cream
1 tbsp water
It’s important all ingredients are at room temperature. Place all ingredients in a food processor and process until completely smooth.
Then place in ingredients in fridge to help icing to thicken. About an hour in the fridge should do.
When ready to ice your cake get your icing and process again. When smooth spread over cake. I then topped my cake with some crushed pecans and seeds. Place cake in fridge for a few minutes to help set icing. Cake must be stored in fridge and taken out when ready to serve.
Recipe is gluten and dairy free. Suitable for a paleo diet. Icing is vegan.