Pumpkin snack cake with cashew buttercream

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Pumpkin Snack Cake

 Prep Time 15 minutes // Cook Time 35 minutes // Total Time 50 minutes

 Servings 14 slices

Ingredients

  • 2 cups spelt flour 280g
  • 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 pumpin pureè
  • 6 tablespoons maple syrup
  • 6 tablespoons almond milk
  • 1/4 cup aquafaba
  • 2 tablespoons coconut oil

Instructions

  1. Preheat the oven to 350F. Line an 8x8 pan with parchment paper or lightly coat with coconut oil.
  2. 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.
  3. In a large bowl combine the dry ingredients. Whisk together to ensure the leaveners are evenly distributed.
  4. 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.
  5. Add the wet ingredients to the dry ingredients, mixing just combined (refrain from over mixing).
  6. 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 in 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.
  7. 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 butter cream (recipe below). Cut into slices and enjoy!
  8. The cake can be stored in an airtight container at room temperature or in the refrigerator. Best if eaten within 3 days.

Recipe Notes

If necessary, you may replace the spices with one teaspoon or cinnamon and two teaspoons of pumpkin pie spice or 1 tablespoon pumpkin pie spice.

republished with permission from Nourished by Nutrition