Wednesday, 26 October 2016
Pumpkin Spiced Cake With Orange Cashew Frosting
'Tis the season for all this pumpkin! October rolls around and everything is pumpkin flavoured or pumpkin scented, from porridge to candles and lattes to pancakes. I decided to jump on the pumpkin bandwagon this year and make some delicious pumpkin spiced cakes with a creamy orange cashew frosting! Gluten free, suitable for vegans and refined sugar free but the most amazing texture, mouth-wateringly tasty and full of flavour.
Pumpkin is an amazing food to eat all year round - it's bursting with vitamin A which is essential for your eye health and helps to maintain glowing skin and shiny hair. Pumpkin is also full of fibre, vitamin C and vitamin E! The pumpkin combined with baobab and orange in the cashew frosting makes these cakes true immune-boosting sweet-treats and they'll help to fight off any nasty colds that are lingering.
I added baobab, which is a superfood powder extremely rich in vitamin C, to the frosting because it holds such a gorgeous, zesty flavour that compliments the pumpkin sponge cake perfectly. You can get the baobab I used here, it's by Bumbleroot Food!
These cakes are great to make for a Halloween party or for an Autumnal treat with a cup of team.
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