Pumpkin Cake w /Maple Coconut Cream

INGREDIENTS

• 2 flax eggs (2 TBL ground flax blended in a blender with 4-6 TBL water until gelatinous)
• 1/3 c. applesauce
• 1-1/2 cups palm sugar
• 1/2 c. coconut oil or avocado oil
• 1 15-oz can cooked pumpkin
• 2 teaspoons vanilla extract
• 2 cups gluten-free flour mix
• 1 tsp xanthan gum
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/2 teaspoon sea salt

Preheat oven to 350 degrees F. Grease a 9×13 glass baking dish. In a medium bowl, whisk flax eggs, applesauce, coconut oil, sugar, vanilla & pumpkin together until emulsified. In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and stir until well combined, about two minutes. Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack while you make the coconut maple cream

 

COCONUT MAPLE CREAM

• 1 c. cashews, soaked 2 hours
• Meat from one young thai coconut
• 1 tsp maple extract
• 1 tsp vanilla extract
• 2-3 TBS agave nectar or coconut nectar
• ½ cup coconut creamer (unsweetened)

Blend all ingredients together in a blender until thick and creamy