Pumpkin Spice Cake + Pumpkin Frosting

It's been awhile since my last blog post, but I now have a great recipe for a pumpkin spice cake. This cake is deliciously fluffy and moist, and would make a great addition to your Thanksgiving dessert table. As it bakes, it instantly fills your house with the pleasant fall aromas such as nutmeg, allspice, cinnamon, cloves, and of course, pumpkin. Beat that Bath & Body Works. 

Vegan & Gluten-Free Pumpkin Spice Cake

3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup maple syrup
1/4 cup light brown sugar {or coconut sugar}
1/3 cup applesauce
2 tablespoons coconut oil {melted before measuring}
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons Bob's Red Mill gluten free all-purpose flour
2 teaspoons baking powder

Preheat the oven to 375 degrees.
Mix all the ingredients except the flour & baking powder until smooth.
Then stir in the flour and baking powder.
Lightly oil a baking pan with coconut oil before pouring in the batter.
Bake for about 27 minutes.

Vegan Pumpkin Spice Icing

Now for this icing I just winged it, but it turned out to be delicious.

1 handful of raw cashews
enough maple syrup just to cover cashews
spoonful of coconut oil
one big spoonful of pumpkin puree
1/2-1 teaspoon of pumpkin spice 

Blend in a food processor or blender until smooth.
Just taste it and decide what to add more of.

Not So Vegan Icing

If you're not so strict on this recipe being entirely dairy-free, you can also try this other icing recipe. It does contain a milk derivative, so stay away if you're allergic. 
It's not as healthy though!

1/4 cup coconut oil
about 2 cups confectioners' sugar
3 to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed

This recipe is an adaption of the original recipe from Averie Cooks
Check out her other recipes by clicking the link!