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.