- 3/4 cup Pumpkin Puree
- 1 1/2 tsp Nutmeg
- 1 Tbsp Vanilla Extract
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 cup Coconut Oil
- 1/4 cup Maple Syrup
- 1 cup Raw Cashews
- 1/2 tsp Baking Powder
- 3 Tbsp Cinnamon
- 4 oz Coconut Flour
- 3/4 cup Coconut Sugar
- 3/4 cup Arrowroot Flour
- 1 pouch Applesauce
- 1 oz Almond Butter
- 1 Tbsp Orange Zest
- 6 ea Egg
- 1 ea Egg White
-
Preheat oven to 325.
-
Grease 8 inch cake plan and line it with parchment paper.
-
Put the pumpkin puree and sugar in a large mixing bowl.
-
Mix on medium-low with the paddle attachment until combined.
-
Add the eggs and mix.
-
Add 1/4 cup coconut oil, vanilla, and orange zest.
-
Sift together the arrowroot flour, coconut flour, 2 tsp cinnamon, 1 tsp nutmeg, baking powder, baking soda, salt and egg white.
-
Add the ingredients together and mix until combined.
-
Turn the batter into the cake pan. Bake in the center of the oven for 35-40 minutes.
-
Let the cake cook for 15 minutes in the pan. Remove from pan and let completely cool inverted.
-
Cover cashews with boiling water and soak for 30 min - 1 hour. Drain them and add 1/2 cup coconut oil and maple syrup. Puree until the mix is smooth.
-
Add 1/4 cup coconut oil, remaining cinamon and nutmeg and applesauce and blend together.
-
Cover and refrigerate until firm, about 4-6 hours
-
Mix with hand mixer until it is lighter in color and easy to spread. Then frost cake.