Pumpkin & Ginger Cake with Cream Cheese Frosting (GF)

1 cup soy flour

¼ cup brown rice flour

¼ cup almond meal

1 tablespoon cornflour

1 ½ tsp aluminium free baking powder

1/8 - ¼ teaspoon ground cardamom

½ teaspoon ground ginger

1/8 teaspoon of salt

1 cup cooked & cooled pumpkin 

2 teaspoons vanilla extract

1/3 cup oil

1/3 cup honey

2 tablespoons soy milk or water

frosting:
125g soy cream cheese (½ of tub) at room temp.
1 tablespoon pure maple syrup
1 teaspoon vanilla extract

In large bowl place all dry ingredients together and mix well. Add remaining ingredients and mix with hand beaters for 1 minute. Pour into a well greased and floured (with soy flour) ring tin and bake at 140ºC for approx. 30-35 minutes. To make the frosting, mix together the soy cream cheese, maple syrup and vanilla and put aside. Once cake is cooked cool slightly, turn upside down and when completely cool, ice with cream cheese frosting. Let sit in fridge overnight to allow the frosting to firm up.






You will not be forgotten by Me.
Isaiah 44:21