Vegan Pumpkin Spice Cupcakes With Cherry Cashew Frosting
INGREDIENTS
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Dry ingredients:
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1 3/4 cup gluten-free flour
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1 cup coconut sugar
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1 teaspoon cinnamon powder
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1/2 teaspoon clove powder
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1/2 teaspoon dried ginger root powder (or a few inches of fresh ginger root)
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1/4 teaspoon nutmeg
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1 tablespoon baking soda
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1/4 teaspoon sea salt or Himalayan pink salt
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Wet ingredients:
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1/2 cup cashew milk (or any other non-dairy milk)
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1 cup pumpkin purè
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1/2 cup coconut oil
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1 heaping tablespoon of honey (if not vegan) or maple syrup
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6-8 dates (soaked for 10-15 min)
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Juice of half lemon
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Cherry Cashew Frosting:
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1/2 cup cashews; soaked ahead for 2-3 hours and rinsed.
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1/2 cup pitted dates
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1/2 cup frozen cherries
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3 tablespoons coconut oil, melted
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1 teaspoon vanilla extract
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1 teaspoon fresh lemon juice
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1/8 teaspoon sea salt or Himalayan pink salt
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2-4 tablespoons of water to facilitate blending
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