vegan, gluten-free, soy-free
Ingredients
1 cup fresh pumpkin puree
3/4 cup palm sugar (or other granulated sugar)
1/3 cup applesauce
1/3 cup olive oil or softened coconut oil (and liquid or softened would work)
3 Tbsps flaxmeal or 2 Tbsps chia meal
2 tsps vanilla
2 tsp baking powder
1 tsp baking soda
1-2 tsp cinnamon
1 tsp guar gum or xanthem gum
1/2 tsp sea salt
1 cup brown rice flour
1/2 cup tapioca flour
1/4 cup sorghum flour
Frosting Ingredients
4 Tbsp vegan butter
1/4 cup palm sugar (or brown sugar)
2 Tbsps any milk or apple cider
2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 cups powdered sugar
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9×7 or 8×8 pan. In a mixer, beat the pumpkin with the vanilla until thoroughly combined. With the mixer still running sprinkle in baking powder, baking soda, cinnamon, salt, and guar gum. Continue with the flours. Pour into prepared pan and bake for about 30 – 35 minutes or until a knife inserted in the center comes out clean.
For the frosting:
In a small saucepan, bring the butter, palm sugar, and milk to a gentle boil. Remove from the heat and add in the vanilla, cinnamon, and sea salt. In a mixer, beat this mixture with the powdered sugar until well-mixed. Frost a cooled cake.
