1 and 1/2 cups raw cashews, soaked in water for at least 4 hours then drained and rinsed
3 tbsp maple syrup
1 tbsp lemon juice
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/8 tsp salt
any type of milk to thin
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.
Combine almond flour, arrowroot, coconut flour, coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
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.
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.
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.
If you don’t have pumpkin spice powder, you can make your own: 2 teaspoons cinnamon, 1/2 tsp ginger powder, 1/4 teaspoon nutmeg, 1/4 teaspoon all spice, and 1/8 teaspoon clove powder. Use 1 tablespoon of this mixture for this recipe.
Baking powders traditionally have GMO corn in them. You can find a corn free brand HERE, I prefer to make my own: 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot powder.