Single Layer: 1 cup spelt flour or white flour 6 tbl unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp salt 2 tbl stevia syrup or 1/4 tsp stevia powder 1/4 cup pumpkin puree 2 tbl apple cider vinegar 1 cup plant based milk 1/4 cup almond butter or peanut butter 2 tsp pure vanilla extract Double Amount Icing: 1 1/2 cups cashews (whole or pieces) Cover with hot water and let soak for about 1 hr. 6 medjool dates, pitted and cut into pieces, barely cover with hot water and let soak for about 1 hr. 1.5 ounce cocoa powder 1-2 tbl coconut butter (optional) 2 tsp vanilla

Pre-heat oven to 350 degrees. Combine dry ingredients in small bowl and wet ingredients in larger bowl. Then combine dry ingredients with wet ingredients with a whisk. Be sure not to over mix. If your pans are not stick free, use parchment paper to line your pans. Pour your batter into the pan and smooth the batter leaving a shallow crater in the middle and more batter at the edges. When it cooks the center rises more than the outsides. This will make it more level at the end of cooking. Bake for 25 minutes. (I did not preheat my oven but actually put it in my NuWave oven for 25 minutes) When I saw it didn't rise all that much and actually made a small cake, I then started to make another batch. So I then had two layers. Let your cake cool. Katie does say in her recipe that its better if you let it sit and don't eat it right away. I agree with her. Also, do not overcook it. Just bake it 25 minutes and take it out. If you decide to test it with a toothpick or knife, it might come out looking like it needs more time, but I doubt it does. The crust looked a little hard on the outside and I was worried it might not be that great, but I just let it sit. When ready to make your icing, rinse your cashews first then poor them into your blender. Use a slotted spoon to spoon soaked dates into your blender, keeping the water the dates soaked in. Then add your cocoa, coconut butter and vanilla to the blender. Add 1/4 to 1/2 of the water from the cashews and dates. Blend. If you need more water, add more of the water you reserved. It's better to add a little at a time then to add too much. I ended up adding all the date water to the blender. Finish blending till it because very smooth. I did not refrigerate the cake until after it was eaten a couple hours later. I thought it did fine sitting for a couple hours. When we finally cut the cake it was moist and delicious!