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Pumpkin Cake
2 cups garbanzo–fava
bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1
½ teaspoons baking powder
½ teaspoon baking
soda
1 teaspoon xanthan
gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave
nectar
1 cup cooked pumpkin
1 tbsp pumpkin pie
spice
3 tablespoons pure
vanilla extract
grated zest of 1
lemon
1 cup hot water
Preheat oven to 325
degrees.
Grate pumpkin on
cone 2. Heat on medium, click to low. Cook a few minutes until tender. Mash
with a potato masher.
Mix dry ingredients
and wet, then combine. Bake for 25 minutes in a 9”x13” pan.
       
Recipe by Sonora Bravo
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Vegan Cream Cheese Frosting (Light)
1 package of Better
Than Cream Cheese
1 1/2 cups powdered
sugar
2 tbsp coconut
yogurt (plain)
1/3 cup Earth
Balance
1 1/2 tsp lemon
juice
1/2 tsp lemon zest
1 tsp vanilla
extract
Combine in Cuisinart,
adding powdered sugar in batches until mixed thoroughly. Chill.
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