INGREDIENTS
2 cups
Pumpkin puree, unsweetened
1/2 cup
Coconut cream, unsweetened canned
1 cup
Coconut milk, unsweetened
1/4 cup
Molasses
2 tsp
Allspice
4 tsp
Baking powder
2 tsp
Baking soda
3 cups
Brown sugar
1
Brown sugar espresso caramel frosting
1 tbsp
Cinnamon
1/2 tsp
Cloves, ground
4 1/2 cups
Gluten free all-purpose flour
3 tsp
Kosher salt
2 tsp
Nutmeg
2 1/2 cups
Powdered sugar
1 tbsp
Xanthum gum
1 tbsp
Apple cider vinegar
2 tbsp
Coconut oil
1 cup
Vegetable oil
1/4 cup
Espresso or hot coffee, hot