Paleo Pumpkin Cake with Maple Cream Frosting (grain-free, gluten-free, dairy-free)

INGREDIENTS

1/2 cup

coconut flour

3/4 cup

almond flour

1 1/4 tsp

baking soda

3 1/2 tsp

pumpkin pie spice

1/4 tsp

salt

large eggs (50 grams each, out of shell), room temperature

7 tbsp

coconut oil, melted1 (you can also use unsalted butter for a non-dairy-free / paleo version)

1/2 cup

maple syrup

2 tbsp

coconut sugar

1/2 cup

canned pumpkin puree (not pumpkin pie filling)

2 tsp

vanilla extract

1 cup

raw unsalted cashews, soaked2

1/4 cup

+ 1/2 teaspoon (62 milliliters) maple syrup (I recommend using the darker Grade B kind like this so that the maple taste is more intense)

2 tsp

water

1 1/2 tsp

vanilla extract

1/8 tsp

salt

1 tsp

lemon juice

1/3

batch (or more) maple candied walnuts made with pecans