Ingredients

DOUGH:

1 flaxseed egg (1 tablespoon flaxseed + 3 tablespoons water)

50 g ground almonds

50 g oat flour

25 g corn flour

2 teaspoons baking powder

120 g coconut blossom sugar

1 teaspoon maca powder

1 pinch of cinnamon, nutmeg, salt

200 g pumpkin puree

75 g coconut oil

CREAM:

150 g soaked cashews

2 tablespoons maple syrup

2-3 tablespoons coconut milk

1 tablespoon lemon juice

preparation

First, soak the cashews in hot water for at least 30 minutes or overnight.

Prepare the flaxseed egg and preheat the oven to 180 degrees top/bottom heat.

Mix the dry ingredients in a bowl and then add the pumpkin puree, coconut oil and the flaxseed egg. Mix everything well.

Place the dough in a square pan and bake for 25-30 minutes.

In the meantime, prepare the frosting and place it in the refrigerator.

Let the cake cool slightly and then spread the frosting on top. Store in the fridge.