Pumpkin Snack Cake with Cashew Buttercream
- 2 cups (280g) spelt flour
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 1/2 cup pumpkin pureè
- 6 tablespoons maple syrup
- 6 tablespoons almond milk
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- 2 tablespoons avocado oil or other neutral oil
Preheat the oven to 350F. Line an 8x8 pan with parchment paper or lightly coat with coconut oil.
Warm roughly two tablespoons of coconut oil on the stove or in the microwave. Bring the almond milk and aquafaba to room temperature. In a pinch, this can be done on the stove or microwave. If these ingredients are cold the coconut oil will clump when combined.
In a large bowl combine the dry ingredients. Whisk together to ensure the leaveners are evenly distributed.
In a medium bowl whisk together the pumpkin pureè through aquafaba until smooth. Add two tablespoons of the melted coconut oil and continue to whisk until completely incorporated.
Add the wet ingredients to the dry ingredients, mixing just combined (refrain from over mixing).
Pour the batter into the prepared baking pan. Use a spatula or back of a spoon to make make sure the batter is evenly distributed. Place on the middle rack of the oven for 35-40 minutes. My oven tends to run hot and the cake was done at exactly 35 minutes. To check, poke the center of the cake with a toothpick. It will come out clean when completely baked.
Let the cake rest for 5 minutes then transfer from the pan to a cooling rack to finish cooling. Once cooled, frost the top with the cashew buttercream (recipe below). Cut into slices and enjoy!
The cake can be stored in an airtight container at room temperature or in the refrigerator. Best if eaten within 3 days.Once the cake is cooled, carefully frost the top of the cake. Slice and enjoy! The cake may be stored at room temperature or in the refrigerator in an airtight container. Best if eaten within three days.
- 2 cups raw cashews, soaked and rinsed
- 1/4 cup maple syrup
- 2-4 tablespoons water (or almond milk)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- pinch of salt
Combine all ingredients in a high-speed blender and turn on high, using the temper to help the mixture blend smoothly.