- 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.