Instructions

1. Preheat oven to 350’F.  Grease an 8×8 glass baking pan and line bottom with strip of parchment paper that comes up the side on two of the sides of pan for easy removal.
2. Combine almond flour, arrowroot, coconut flour, coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt.  Set aside.
3. In another large bowl, whisk together pumpkin puree, eggs, fat of choice, molasses, vanilla, and apple cider vinegar. Pour dry into wet and mix until just combined.
4. Pour mixture into prepared baking dish and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
5. While cake is in oven, prepare frosting by adding cashews, maple syrup, lemon, coconut oil, vanilla, and salt to a high speed blender.  Start blender and add milk of choice one tablespoon at a time – just enough to get mixture moving. You don’t want your frosting to be runny (I use about 2-3 tbsp of milk.)  Scrape down sides often.  Process until creamy, smooth.  Transfer to a glass jar and place in fridge to thicken.