Pumpkin spice Bundt cake

SUPER BOMB.

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.

Created by@somuchlifeblog