It’s my birthday this weekend and to celebrate I thought I’d share this delicious pumpkin spice cake with you. If you know me you know that I love fall and and baking, so what’s better to celebrate my birthday than a cake that is the epitome of fall 🙂 Pumpkin spice cake for the win.
I made this recipe twice in one week and ate 90% of the cake both times. I might be a tiny bit obsessed with it. Trust me, it’s delicious!
Pumpkin Spice Cake | Dairy Free
Ingredients
- 2 cups unbleached all-purpose flour
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/2 tsp nutmeg
- 3/4 cup pumpkin puree
- 1/2 cup avocado oil
- 3 eggs
- 1/4 cup milk
- 1 tsp vanilla
- Cashew Frosting
- 1 cup cashews, soaked
- 1 Tbsp lemon juice
- 1/2 cup powdered sugar
- 1/4 cup almond milk
- pinch of salt
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and spices.
- Add the wet ingredients and beat with an electric mixer until well combined.
- Pour batter into parchment lined baking sheet and bake for 25 minutes or until cake springs back.
- Let cake cool completely before icing.
Cashew Frosting
- Combine all ingredients in a high speed blender and puree until smooth and creamy.
- Pour onto the cooled cake and spread evenly with a spatula.
xo,
Deanna
