Important:
1) You first have to decide if you want a 6-layer double cake or a 3-layer normal cake. If 6, you need 2 small cake pans. I did the "lazy" version (my favorite haha) which is making a 3-layer cake and then cutting it in half, overlaying manually. Since I don't need to impress anyone, it was pretty much fine!
2) It is a soft cake, so I believe if you're not gonna eat the whole thing immediately with your family, keep a little piece in the fridge for you and freeze the rest in separate slices.
Base:
2 cups any nut flour (or sprouted buckwheat or gluten-free oat flour)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
18 medjool dates, pitted and softened (let them sit in hot water for 30 minutes to soften)
1 cup pumpkin puree
Directions:
Process first the dates and them mix in all the other ingredients until you have a dough. Press dough into a lined cake pan. Put in the fridge.
Chocolate Rum Frosting:
3/4 cup maple agave/honey
1 1/2 TBS coconut oil, liquified
3/4 cup raw cocoa powder
1/4 tsp sea salt
1 TBS pure vanilla extract
1 tsp rum extract
Directions:
Combine all ingredients in a bowl and whisk together until smooth. Pick base from the fridge and spread it over it. Put in back in the fridge to set.
Caramel:
20 medjool dates, pitted
2 TBS almond butter (or any nut butter)
1/4 cup maple/agave/honey
1/2 tsp sea salt
2 TBS coconut oil
2 tsp pure vanilla extract
1/4 cup water
Directions:
Combine all ingredients in the food processor and process until smooth, adding a little more water if too thick. Pick cake from the fridge and spread it over the filling layer. Put in back in the fridge to set for 15 minutes.Topping:
Whole pecans for topping
Directions:
Top cake with pecans. Keeps in the fridge for a couple of days.
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