Pumpkin Cake with Cashew Icing (Gluten Free/ Dairy Free/ Refined Sugar Free) | SANDI'S ALLERGY FREE RECIPES

By Bailey1_

Ingredients

• 2 c. gluten free flour mix
• 1 tsp. xanthan gum
• 1 c. palm sugar (or desired granular sugar)
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 3 tsp. cinnamon
• 1/2 tsp nutmeg
• 1 tsp. ground ginger
• 1/2 tsp. ground cloves
• 3 eggs
• 1/2 c. coconut oil- melted (or other mild oil)
• 2 c. pumpkin puree
• 1 c. milk or alternative almond, rice

Details

Servings 1
Adapted from sandisallergyfreerecipes.net

Preparation

Step 1

Preheat oven to 350 degrees

In a medium bowl, whisk together flour mix, gum, palm sugar, baking powder, baking soda, and spices.

Set aside. In another bowl, mix together wet ingredients. Add wet ingredients to dry add mix well.

Pour batter into greased 9 by 13 inch pan. Bake for 35-40 minutes or until toothpick comes out clean.
Cashew Icing:
1 c. raw cashews
1 c. palm sugar
1/4-1/3 c. water
1/2 c. coconut oil-melted
2 Tbsp. coconut flour
2 tsp. cinnamon

Soak cashews in water for at least four hours, then drain and rinse them.
Put palm sugar into a vita mix, ninja, or strong blender. Pulse until powdered.
Add cashews and water. Pulse until smooth. Add remaining ingredients and pulse until mixed.
Put icing into the fridge for approximately 1/2 hours to thicken.
Icing cake and enjoy!!



Put your cake in a sealed container. It will last for one day on the counter or up to five days in the fridge. It also freezes very well.