Cake

1. Preheat the oven to 350F.
2. In a large mixing bowl, mix together the oat flour, almond flour, baking powder, baking soda, spice, and salt until no lumps remain.
3. In a separate bowl, whisk the pumpkin, flax eggs, coconut sugar, molasses, milk, apple cider vinegar, and vanilla.
4. Add the wet to the dry and stir to combine.
5. Pour into a baking pan that has been sprayed/coated with oil. I used a 9×6″ baking dish, but an 8×8″ square or round works too.
6. Bake for 30-35 minutes at 350F, or until the center bounces back when lightly touched.
7. Cool completely before frosting.

Frosting

1. Drain and rinse the soaked cashews.
2. Add to a blender with the maple syrup, lemon juice, vanilla, and salt.
3. Start blending and add the milk/oil slowly. You want to add just enough to get it moving, but not too much or your frosting will be too runny. Keep blending until very smooth and creamy, stopping to scrape down the sides as needed.
4. Transer to a jar and refrigerate. It will become thicker as it cools.
5. Frost your cooled cake, top with a sprinkling of nuts, slice, and enjoy!
6. Keep leftovers covered in the fridge. It will dry out with time, but should be good for at least 3-4 days.