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

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

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 

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.