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Ingredients:

For the cake:
• 2 ¼ cups quick oats
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla
• 1 ½ cups pumpkin puree
• ½ cup almond milk
• 1 ½ cups medjool dates
For the frosting:
• ½ cup almonds
• ¾ cup almond milk
• 3 tablespoons cocoa powder
• 1 cup medjool dates
• ½ teaspoon cinnamon

Directions:

Cake:
1. Preheat oven to 350°
2. In a large bowl, combine oats, baking powder, soda, salt cinnamon and nutmeg.
3. Puree almond milk and dates in a blender until smooth combine with pumpkin and vanilla.
4. Add pumpkin mixture with oat mixture and mix well.
5. Spread mixture into a greased 8×8 glass pan and bake for approximately 15-16 minutes.

Frosting:
1. Blend all ingredients in a blender until smooth. Spread on cooled pumpkin cake.

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