Pumpkin Cake (gluten free and paleo)

INGREDIENTS

2 cups

blanched almond flour (I use THIS brand)

1/2 cup

arrowroot powder (like this)

2 tbsp

coconut flour (I use THIS brand)

2/3 cup

coconut sugar (like this)

1 tbsp

pumpkin pie spice (like this)

and 1/2 tsp baking powder (I recommend using a corn free brand)

1/2 tsp

baking soda

1/2 tsp

salt

1 cup

pumpkin puree (I use THIS BPA free brand)

eggs, room temperature

1/4 cup

ghee, butter, or coconut oil - melted

2 tbsp

molasses (like this)

1 tsp

vanilla extract

1 tsp

apple cider vinegar (I use THIS raw brand)

and 1/2 cups raw cashews, soaked in water for at least 4 hours then drained and rinsed

3 tbsp

maple syrup

1 tbsp

lemon juice

2 tbsp

coconut oil, melted

1 tsp

vanilla extract

1/8 tsp

salt

any type of milk to thin