PUMPKIN CAKE
1¼ cup (300 ml) pumpkin puree (homemade or canned)
2 large organic free range eggs
pinch sea salt
2 tbsp (30 ml) extra virgin coconut oil (or olive oil)
4 tbsp honey (or stevia to taste for a low sugar option)
¼ tsp ground cloves
¼ tsp ground ginger
2 tsp ground cinnamon
2 tsp vanilla extract
1 smashed ripe banana (medium sized)
½ cup (120 ml) buckwheat flour
1 cup (240 ml) almond flour
¼ cup (60 ml) raisins (black currants are great as well)
1 tsp baking powder
½ tsp bicarbonate soda
1½ tsp raw apple cider vinegar
CASHEW "CREAM CHEESE" FROSTING
¼ cup cashew nut butter
5 tsp lemon juice
1 tsp vanilla extract
honey (or other sweetener of choice) to taste