Halloween Chocolate & Pumpkin Cake with Orange Cashew “Buttercream” - Cocoon Cooks

Ingredients

• 400 g white spelt flour
• 70 g raw cacao powder
• 2 tsp baking soda
• ½ tsp Himalayan salt
• 150 g jaggery (or raw cane sugar, or coconut sugar)
• 225 g pumpkin purée
• 250 ml plant-based milk
• 180 ml organic sunflower oil
• 60 ml orange juice
• 60 ml maple syrup
• 3 flax eggs (3 tbsp flax meal mixed with 9 tbsp water and rested for 5 minutes)
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar
• zest of 1 orange
• 400 g raw cashew nuts (soaked in hot water for 1 hour or in room temperature water for 4–6 hours)
• 250 ml refined, odorless coconut oil, melted but not hot
• 160 ml rice malt syrup
• 160 ml orange juice
• 40 g dried goji berries (soaked in hot water for 5–10 minutes)
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 150 g vegan dark chocolate
• 1 tbsp coconut oil