Paleo Pumpkin Cake with Maple Cream Frosting

This paleo pumpkin cake is wonderfully moist and fuss-free! Topped off with maple cream frosting and maple candied pecans.

Place the cashews in a large mug, small pot, or some kind of container that's safe to pour boiling water into. Pour enough boiling water over the cashews to cover them. Let them sit 1 1/2 to 2 hours.

Preheat the oven to 350 °F (176 °C). Place a piece of parchment paper in a 9" springform pan, so that the bottom and sides are lined.
In a large bowl, mix together the dry ingredients (coconut flour through salt).
1/2 cup (64 grams) coconut flour, 3/4 cup (75 grams) finely ground blanched almond flour, 1 1/4 teaspoons baking soda, 3 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt
In a separate medium bowl, mix together the wet ingredients (eggs through vanilla).
4 large eggs, 7 tablespoons (98 grams) refined coconut oil, 1/2 cup (120 ml) maple syrup, 2 tablespoons coconut sugar, 1/2 cup (120 grams) canned pumpkin puree, 2 teaspoons vanilla extract
Add the dry mixture to the wet mixture and stir just until combined.
Pour the batter into the prepared pan.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely in the pan, about 1 hour.

While the cake is baking, prepare the frosting. Drain the cashews and place all the ingredients in a high-speed blender jar (I don't think this would work in a food processor).
1 cup (132 grams) raw unsalted cashews, 1/4 cup + 1/2 teaspoon (62 ml) Grade B maple syrup, 2 teaspoons water, 1 1/2 teaspoons vanilla extract, 1/8 teaspoon salt, 1 teaspoon lemon juice
Process on high speed for about 40 seconds or until totally smooth and no chunks remain.
Add more lemon juice, vanilla and salt, if desired. Refrigerate for about 2 hours before frosting your cake.
Spread the frosting over the cake. Refrigerate the frosted cake for up to 3 days. Top with maple pecans immediately before serving.
1/3 batch (or more) maple candied walnuts

I used refined coconut oil, which has no coconut taste / smell to it. If you use unrefined, this cake may have some coconut taste.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values are without the maple candied pecans.