Vegan Pumpkin Cake with Cream Cheese Frosting

Soft, sweet pumpkin cake topped with tangy frosting. This vegan pumpkin cake with cream cheese frosting is the perfect addition to your thanksgiving dessert table! Totally vegan, gluten free, and naturally sweetened.

Cake:
2 c almond flour
1 c banana flour
2 tbsp pumpkin pie spice
1 c date paste – I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
1 c pumpkin puree
1 c almond milk
Cream Cheese Frosting:
2 c cashews, soaked in water for at least 2 hours, then drained
3/4 c almond milk
2 tbsp apple cider vinegar
1/4 c stevia

View the full recipe at Beaming Banana →