Halloween Chocolate & Pumpkin Cake with Orange Cashew “Buttercream”

Name: Halloween Chocolate & Pumpkin Cake with Orange Cashew “Buttercream”
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

www.cocooncooks.com

Fluffy chocolate-pumpkin cake with zesty orange cashew frosting and ganache: a spooky, naturally sweet treat for your Halloween table.

View full recipe on www.cocooncooks.com

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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