Vegan Pumpkin Bundt Cake with Cinnamon Cashew Cream

Ingredients

• 2 cups flour

• 3/4 cup coconut sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 2 tsp ground cinnamon

• 1/2 tsp cardamon

• 1/2 tsp ground ginger

• 1 1/2 cups pumpkin puree (337g)

• 1/4 cup oil of choice

• 2- 3 tbsp of plant-based milk

• 1 tbsp apple cider vinegar

• 1 flax egg (1 tbsp ground flax in 3 tbsp warm water)

Cashew Cream

• 1 cup soaked cashews for 3 hours (or overnight)

• 1/4 cup coconut milk

• 1/4 cup maple syrup

• 1 tbsp cinnamon

Directions

Mix dry ingredients together. Mix wet ingredients in a separate bowl. Mix together gently. Grease bundt pan with coconut oil and add ingredients. Bake at 350 for 35-50 min until toothpick is dry when tested.

Drain and rinse cashews and blend in blender with maple syrup and coconut milk and cinnamon until smooth. Drizzle over cake when serving.