Pumpkin Spice Cake

Ingredients

DRY MIX

• 1 cup Brown or Coconut Sugar
• 2 cups Gluten-Free Flour
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Pink Himalayan Salt
• ½ tsp Xanthan Gum (ONLY NEEDED IF YOUR GF FLOUR DOES NOT HAVE IT ALREADY!!)
• 1 ½ tsp Ground Cinnamon
• ½ tsp Ground Nutmeg
• ¾ tsp Ground Ginger
• ½ tsp All Spice
• ¼ tsp Salt

WET MIX

• ½ cup Applesauce
• ¾ cup Melted Coconut Oil
• ¾ cup Follow Your Heart Dairy-Free Vanilla Yogurt
• ¾ cup Pumpkin Purée
• ½ tsp Vanilla Extract

CREAM CHEESE FROSTING

• ¾ cup Follow Your Heart Dairy-Free Cream Cheese
• ¼ cup Vegan Butter
• 2 ½ cups Organic Powdered Sugar
• 1 tsp Vanilla Extract
• ¼ tsp Ground Cinnamon

Instructions

1. Set your oven to 375°F  and line a loaf baking pan with parchment paper + a bit extra on the sides to pull out your cake from the pan.
2. In a large bowl combine all of your ingredients for the DRY MIX.
3. In a medium bowl combine all of the ingredients for the WET MIX.
4. Stir the WET MIX into the DRY MIX and combine to create the Cake Batter.
5. Pour the batter into your parchment-paper-lined pan and fatten it so that the top is even. (Leave 1-½ inch space on top so it doesn’t bubble over the edges!)
6. Bake the cake for 30-38 minutes.
7. Make the CREAM CHEESE FROSTING by whisking room temperature vegan butter until smooth.
8. Add in the Follow Your Heart Cream Cheese and whisk.
9. Slowly add in the Powdered Sugar and Vanilla Extract as you whisk at the same time. Add in a dash of Cinnamon, whisk together, and cool the frosting in the fridge until ready to serve.
10. Once the cake is baked, remove it from the oven and let it cool for 15-20 minutes.
11. Lather on the CREAM CHEESE FROSTING on top and all over if you want too.
12. Top the cake with Crushed Pumpkin Seeds, Pecans, and Chopped Dried Persimmons.
13. Sing your song. Do your dance. Speak your truth and dig into dessert!