Name: Pumpkin Snack Cake with Cashew Buttercream
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups sprouted spelt flour (or a combination of 3/4 cup oat flour and 1 1/4 cup sprouted spelt flour); 2 teaspoons cinnamon; 1/2 teaspoon freshly ground nutmeg; 1/4 teaspoon ginger; 1/8 teaspoon cloves; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1 1/2 cup organic pumpkin puree*; 1/2 cup maple syrup; 2 tablespoons ground flax + 5 tablespoons warm water (or 1/4 cup aquafaba*); 1/4 tablespoons almond milk; 1/4 cup avocado oil or other neutral oil

Cashew Buttercream

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Rich, creamy dairy-free buttercream frosting made from cashews and naturally sweetened with maple syrup.

Prep Time: 20
Total Time: 20 minutes
Yield: 2 cups 1x

Ingredients

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2 cups raw cashews

1/4 cup maple syrup

4 tablespoons almond milk

1 teaspoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional)

pinch of salt

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Notes

Place the cashews in a bowl. Cover with boiling water and let sit for 10 minutes. Once soft, strain the cashews and discard the water. Place all ingredients in a high-speed blender and turn on high, using the temper to help the mixture blend smoothly.

This makes about 2 cups of cashew buttercream. I only used 1 cup to frost the cake but feel free to use it all. Extra cashew buttercream can be stored in an airtight container in the fridge for a week.

Find it online: https://nourishedbynutrition.com/pumpkin-snack-cake-cashew-buttercream/