PUMPKIN SPICE CAKE WITH CASHEW CREAM GLAZE
Makes 1 11x7 pan, about 15 medium-sized servings, depending on how it is sliced
When I was a teenager, my Dad and I would go to the mall to shop for clothes. Right next door to Windsor Fashions was The Gingerbread House. We’d order a single serving square spice cake that came with a mound of whipped cream and 2 forks for sharing. When my daughter Nicola introduced me to this cake recipe, it immediately transported me back to that time. It was a tender memory that I hadn’t thought of in decades…better than shopping for new outfits! Hope you enjoy this gluten-free cake, and if you have any cashew cream leftover, try a dollop on a bowl of fresh berries, or stir into a cup of matcha tea.
CASHEW CREAM GLAZE
Makes 1 1/2 cups
1 1/2 cups raw cashew nuts, soaked for 3-4 hours in warm water, drained and rinsed
1/4 cup unsweetened hemp milk
1/4 cup agave nectar or maple syrup
2 tablespoons refined, non-hydrogenated coconut oil
1 teaspoon vanilla extract
2 pinches himalayan salt
CAKE
3 large eggs
3/4 cup pumpkin puree
3/4 cup crunchy almond butter (non-gmo, no added oil, sugar, salt or preservatives)
1/4 cup agave nectar or maple syrup
2 1/2 teaspoons pumpkin pie spice blend*
3/4 teaspoon baking soda
3/8 teaspoon sea salt
GARNISH
Dust the top of the frosted cake with ground cinnamon.
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Prepare cashew cream glaze:
1) Place all the ingredients in a high powered food processor or blender and blend until smooth. A Nutri Bullet is a handy tool to use here if you have one. Cover and place the cream in the fridge for up to an hour while you make the cake.
Prepare the cake:
1) Preheat oven to 350.
2) Grease an 11x7 baking pan with ample coconut oil
3) In a small bowl, whisk eggs and set aside.
4) Mix all ingredients except the eggs together in a medium-sized mixing bowl. Add the eggs last. Stir to blend.
5) Pour the mixture into the baking pan.
6) Bake for 35 minutes or until a toothpick comes out clean. Allow cake to cool completely.
7) When the cake has cooled, spread the top with cashew cream.
8) Dust the frosted cake with powdered cinnamon and cut into squares.
*If you don’t have pumpkin spice blend, you can make your own using 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, 3/8 teaspoon ground nutmeg and 3/8 teaspoon ground clove.
