Pumpkin Cake with Cashew Glaze

Pumpkin Cake with Cashew Glaze

A dense lightly spiced cake. A guilt free dessert or healthy breakfast.

Low Fat, Vegan 

 Prep Time 10 minutes
 Cook Time 60 minutes
 Passive Time 60 minutes
 Servings 12
INGREDIENTS
Pumpkin Cake

• 2 cups pumpkin puree
• 2 cups oat flour (blend oats into a flour in a blender)
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/8 tsp clove
• 1/4 tsp ginger
• 1/2 cup sugar
• 1/4 cup soy milk
• 1 tbsp vanilla extract
• 1 tbsp maple syrup

Cashew Glaze

• 1/2 juice of one lime or lemon
• 1/2 cup raw cashews
• 1 tsp vanilla extract
• dash of salt
• 1/4 cup maple syrup
• 1/4 cup water
• 1/8 tsp xanthan gum
• 1/4 tsp agar agar
• 1 medjool date sliced into slivers as a garnish
• dusting of cinnamon powder as a garnish

INSTRUCTIONS
Pumpkin Cake

Combine all the ingredients, do not over mix.

Bake @ 350 F for 60 minutes in a parchment lined 4x8 loaf pan.

Cake is done once a toothpick comes clean when inserted. Let cool.

Once cake is room temperature slice into one inch thick slices. Lay face up in a pan.

Cashew Glaze

​Combine all the ingredients and blend until smooth and creamy.

Spoon onto cake slices.

Top with date slivers and a dusting of cinnamon powder.

​Let chill in refrigerator until set.