Ingredients
For cake:
4 cups of almond flour
½ cup arrowroot or tapioca starch
2 level scoops fitppl vanilla gogi
3 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp baking soda
½ tsp sea salt
5 large eggs (whisked)
1 – 15 oz can (14 oz can will work too) of pumpkin purée
¾ cup real maple syrup
½ c coconut oil (melted)
1 tsp vanilla extract
For maple glaze:
½ cup raw cashews soaked in boiling water for at least 20 min
¼ cup full fat coconut milk (from can)
3 tbs real maple syrup
Pinch of sea salt
Pecans/pumpkin seeds for topping
Instructions
1. Preheat oven to 350 and grease 9 or 10 inch Bundt pan
2. In a large bowl mix dry ingredients: almond flour, arrowroot/ tapioca, fitppl protein, pumpkin pie spice, baking soda, salt
3. In another large bowl mix wet ingredients: eggs, pumpkin purée, maple syrup, melted coconut oil, vanilla.
4. Combine wet and dry ingredients and mix well. Once mixture is combined place in Bundt pan and cook for 40- 45 min (checking at 40 min mark)
5. Remove from oven and let cool for minimum 30 min before flipping
Glaze:
1. Drain water from cashews and place all ingredients (except toppings) in a food processor.
2. Blend until completely smooth ( may take a couple of minutes, scraping the sides to make sure it blends evenly)
3. Once cake has cooled drizzle glaze on top with a spoon and sprinkle pecans and pumpkin seeds as desired.