Vegan maple pumpkin spice cake with cashew coconut icing

My birthday was this week! I decided to make a pumpkin cake because of this beautiful autumn season. Pumpkin is great because it adds flavor, nutrients and moisture to a cake. It can also act as a fat substitute. If you like pumpkin, you'll love this recipe!


For the cake:

• 1 1/2 cups whole wheat flour

• 1 cup maple sugar

• 2 tsp cinnamon

• 2 tsp ginger

• 1/2 tsp nutmeg

• 1/2 tsp cloves

• 1 tsp baking soda

• 1 tsp baking powder

• Pinch sea salt

• 1 cup pure pumpkin purée

• 1 tbsp vanilla extract

• 2 tbsp maple syrup

• 1/2 cup apple sauce

• 2 tsp apple cider vinegar

For the Streusel:

• 1 cup chopped toasted pecans

• 3/4 cup chopped dates

• 1 cup coconut flakes

For the icing:

• 2 tbsp coconut butter

• 1 1/2 cups raw cashews

• 1/2 cup lite coconut milk

• 3-5 dates

• 2 tbsp raw honey

• 1/4 cup pure maple syrup

DIRECTIONS:

CAKE:

1- Whisk all dry ingredients together
in a medium bowl.

2- Mix all wet ingredients together, except apple cider vinegar.

3- Combine thoroughly the wet and dry mixtures, then add the apple cider vinegar at the end.

4- Spray two cake pans, divide the cake batter evenly in both and bake at 375 degree for about 25 minutes.

STREUSEL:
- Chop pecans, dates and coconut and mix together. Set aside.

ICING:
- Add all ingredients to a high powered blender. Add more coconut milk to thin, add more cashews to thicken and add more dates or maple to sweeten.

ASSEMBLY:
-Place one of the cakes on a sizable plate. Spread some of the icing on the cake, then add the streusel. Place the other cake on the top. Ice the top of the cake generously. Garnish with toasted pecans and coconut flakes. Enjoy!