Ingredients

• 2 cups almond flour
• 1 cup gluten free, rolled oats
• 2.5 teaspoons baking powder
• 2 table spoons finely ground flax seeds
• 2 table spoons hemp seeds
• 1 table spoon chia seeds
• 1 table spoon wheat germ
• 2 teaspoons ground cinnamon
• 1 teaspoon ginger
• ¼ tea spoon ground nutmeg
• 1 can (15 oz) pumpkin puree
• 1 ripe banana, mashed *
• 1 cup soy milk (or other non-dairy milk)
• 1/2 cup extra virgin olive oil
• ½ cup maple syrup
  

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Instructions

1. Preheat oven to 350 F.
2. In one bowl, combine all the dry ingredients: flour, oats, baking powder, flax seeds, hemp
   seeds, chia seeds, wheat germ, cinnamon, ginger and nutmeg, and mix well.
3. In a separate bowl, mix all the wet ingredients: pumpkin puree, mashed banana, soy milk,
   olive oil and maple syrup, and mix well.
4. Combine the wet and dry ingredients and mix well.
5. Grease baking pan with extra virgin olive oil.
6. Pour the contents into a baking pan.
7. Bake for approximately 30-35 minutes, and start checking if cake is ready at the 25
   minute mark. You may insert a toothpick or a fork in the center of the cake, and if it
   comes out clean, you’ll know the cake is done!
8. After removing it from the oven, let the cake cool down completely.
9. Transfer to a serving plate.
10. Spread the desired frosting (suggestion below!) and enjoy.

* if you desire a non-vegan recipe with eggs, instead of banana and soy (or other) milk,
you can mix 4 eggs

Vegan Vanilla + Coconut Sugar Frosting

Ingredients

• 1/4 cup coconut pure and unrefined sugar
• 3 Tbsp vegan buttery spread (I use Earth Balance)
• 2 Tbsp soy milk (or any other non-dairy milk)
• 2 tsp vanilla extract
• toasted unsweetened coconut flakes
  

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 Instructions

1. Mix coconut sugar, vegan buttery spread, vanilla extract and soy milk in a bowl with an
   electric mixer or in a blender (starting at low speed and gradually increasing it).
2. You know you are done when you achieve a smooth, somewhat thick consistency. To
   achieve desired thickness and sweetness, feel free to tweak soy milk, sugar and/or vegan
   spread quantities, as needed.
3. Spread the frosting evenly on the cake and let it sit. Optional: you may put toasted
   unsweetened coconut flakes on top of the frosting.

*12 servings