Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Makes 1 6 inch 2 layer cake

Ingredients:

2 6-inch cake pans

Cake:

1 1/2 cups quinoa flour (or all-purpose gluten-free flour)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1 Tbsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp chipotle powder
1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
1/4 cup almond butter
1 Tbsp pure vanilla extract
1 cup pumpkin puree
2 Tbsp apple cider vinegar


Frosting:

1 15 oz can full-fat organic coconut milk chilled
1/2 cup raw cashew butter
1/4 cup maple syrup
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 tsp cider vinegar
3/4 cup melted coconut butter (warmed to liquid)


Directions:

Adjust the oven rack to the middle position and preheat to 375F. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, gently grease the pan's edges and the parchment paper. Then, line the pan's bottom with a piece of parchment that fits the pan well.

In a large basin, thoroughly mix flour, baking powder, baking soda, spices, and sea salt. Put aside.

In a blender, combine the dates, almond butter, pumpkin puree, reserved water, and vanilla extract.

Blend until smooth, and then thoroughly incorporate the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear. Pour the cake mixture into the prepared pans and bake the cakes until a tester comes out clean centre clean after approximately thirty minutes.



After approximately an hour, fully cool the cakes in a pan on the rack.

To loosen, cut along the pan's sides. After transferring the cakes to plates, remove the parchment paper. Cut each in half lengthwise to create four layers (take extreme caution, as they are delicate). Place aside with a lid on it to prevent drying out.

All of the ingredients for the frosting should be combined in a high-speed blender and blended until very smooth. Transfer into a bowl and refrigerate until it reaches the consistency of stiffly whipped cream, which may take up to 45 minutes, depending on the temperature.

When it's prepared, store it in the fridge until you're ready to assemble. To assemble, put one layer of cake on a platter and cover it with 1/4-inch-thick frosting. After placing the second cake layer on top of the first, cover it with yet another layer of icing. Continue with a second layer, and then place the final slice of cake on top. Cover the cake's top and sides with the leftover icing.