For the Pumpkin Cake Layer:

2 Eggs

¼ cup Pumpkin Puree

¼ cup Cashew Butter

¼ cup Maple Syrup

1 tsp Vanilla Extract

2 tbsp Coconut Sugar (optional if you want it to be sweeter, add it)

1 tsp Baking Powder

½ tsp Pumpkin Spice

½ tsp Cinnamon

1 cup Almond Flour

For the Chocolate Fudge Frosting:

½ cup Chocolate Chips

1 tbsp Coconut Oil

1 tbsp Maple Syrup

For toppings:

Chocolate Sringkles

Sea Salt

Preheat oven to 350.

Whisk eggs in a mixing bowl. Add in pumpkin puree, nut butter, maple syrup and vanilla. Mix well.

In a separate bowl combine: almond flour, baking powder, pumpkin spice, cinnamon and coconut sugar. Mix.

Pour dry ingredients into the bowl of wet. Mix very well until a consistent, thick, batter is formed. Make sure to get out all the chunks.

Line a classic loaf pan with parchment paper and grease (I use coconut oil spray). Pour batter in. Shake to even it out. Bake for 25 minutes.

When cake is ready, remove from oven and let cool for 5-10 minutes before spreading frosting on top.

While cake is cooling, make the frosting. Add chocolate chips, maple syrup and coconut oil in a small bowl and microwave for 60 seconds. Mix to help melt and combine it all together. Before it starts to harden, spread it on top of the pumpkin cake. You may need to get in there with the back of a spoon to spread it out! Add chocolate sprinkles or sea salt (or both) on top. Enjoy!

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Pumpkin Chocolate Fudge Cake (Gluten Free)