Pumpkin Cake & Muffins: Oil-free, Wheat-free, Refined Sugar-free

INGREDIENTS

Wet:

1 cup pumpkin puree
2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water)
⅔ cup date syrup
½ cup plant milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla

Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
¼ tsp nutmeg


INSTRUCTIONS

Preheat oven to 350.
Line a 9” pan with parchment paper. Use 12 cup muffin pan for muffins.

COMBINE THE DRY INGREDIENTS

To a mixing bowl add oat flour, almond flour,  baking powder, baking soda, and salt. Mix to combine.

COMBINE WET INGREDIENTS

In a separate bowl combine pumpkin puree, date syrup, flax eggs, apple cider vinegar, and vanilla extract. Mix to combine.

COMBINE WET AND DRY INGREDIENTS

Pour the wet ingredients into the dry ingredients and mix to combine.

GET READY TO BAKE

Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. For muffin, fill muffin cups 3/4 full and test for readiness after 20 minutes.

FINISH THE CAKE

Once the cake has cooled completely, spread frosting ( Recipe Below)  onto the cake, and sprinkle with cinnamon.

Enjoy!

White Sweet Potato Frosting

2 small white sweet potatoes (baked)
2 medjool dates
1 tbsp cashew butter or tahini
2 tsp vanilla extract
1/2 cup plant milk (or adjust to consistency)

Add all the ingredients to a blender and blend until smooth.