This was so fun and EASY to make. I am so ready for Fall and felt this was a great, not to mention tasty, way of welcoming the season change.
All you'll need:
1/2-1 C. Pureed pumpkin
1 banana
1 tbsp. Vanilla
1/2 tsp. Nutmeg
1/2 tsp. fresh grated ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
dash baking powder
4 tbsp. Almond Flour
5-7 Tbsp. Nut milk
Line a square dish with parchment paper, pour in the batter and spread out evenly to each corner.
Pop in the oven @350 for 15-20 minutes.
If you're having a very big sweet tooth try this topping to spread on after baking:
Topping:
1/2 C. Roughly chopped pecans
1/4 C. Diced ginger candies/slices
1 tsp. Ginger
1/2. C Coconut Sugar
1/4. C. Vegan Butter
Stir above ingredients in a pan on the stovetop at medium heat until melted together, let cool slightly and spread overtop on Ginger cake. Pop cake with topping into fridge. ENJOY!
Tasty Tip♥: Heat up or enjoy cold, add nut milk overtop for a warm or cool treat the season!
Be sure to share your recipe pics on Instagram
Please♥
All you'll need:
1/2-1 C. Pureed pumpkin
1 banana
1 tbsp. Vanilla
1/2 tsp. Nutmeg
1/2 tsp. fresh grated ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
dash baking powder
4 tbsp. Almond Flour
5-7 Tbsp. Nut milk
Line a square dish with parchment paper, pour in the batter and spread out evenly to each corner.
Pop in the oven @350 for 15-20 minutes.
If you're having a very big sweet tooth try this topping to spread on after baking:
Topping:
1/2 C. Roughly chopped pecans
1/4 C. Diced ginger candies/slices
1 tsp. Ginger
1/2. C Coconut Sugar
1/4. C. Vegan Butter
Stir above ingredients in a pan on the stovetop at medium heat until melted together, let cool slightly and spread overtop on Ginger cake. Pop cake with topping into fridge. ENJOY!
Tasty Tip♥: Heat up or enjoy cold, add nut milk overtop for a warm or cool treat the season!
Be sure to share your recipe pics on Instagram
Please♥
RSS Feed
