A cozy and nourishing vegan-friendly pumpkin breakfast cake, perfect for fall mornings. Made with oat flour and naturally sweetened with maple syrup or honey, it features a simple two-ingredient frosting.
Preheat oven to 350 F. To make flax eggs, mix 2 tbsp ground flax with 5 tbsp water and set aside to thicken for a few minutes. In a medium bowl, mix all dry ingredients (oat flour, baking soda, baking powder, pumpkin pie spice, cinnamon, salt) together. Add in the wet ingredients (pumpkin puree, maple syrup or honey, plant milk, and prepared flax eggs) and mix until fully combined. Pour the batter into a lined 8x8 brownie pan and bake at 350 F for 25 minutes. For the frosting, combine cashew butter with honey or maple syrup until desired sweetness and consistency is reached. Top the cooled cake with frosting, dust with extra cinnamon, and enjoy!
