Pumpkin cake with maple cream cheese frosting (vegan)

INGREDIENTS FOR CAKE

• 1 3/4 cup oat milk, unsweetened (I use Oatly full-fat oat milk)

• 1 cup extra virgin olive oil

• 1/4 cup organic brown sugar

• 1 teaspoon Himalayan sea salt

• 1 tablespoon baking powder

• 1 tablespoon ground cinnamon

• 1 tablespoon ground nutmeg

• 3 cups all-purpose flour

• 1 can organic pumpkin purée

• Handful walnuts

INGREDIENTS FOR FROSTING

• 8 ounces vegan cream cheese (I use Kite Hill)

• 2 tablespoons vegan butter (I use Miyokos)

• 1/4 cup maple syrup

• Pinch of Himalayan sea salt

• 1/2 cup powdered sugar

DIRECTIONS FOR CAKE

1. Preheat oven to 350 degrees F, grease a 9"x 5" loaf pan with olive oil and lightly dust with flour, and set aside.

2. In a large bowl whisk together oat milk and olive oil.

3. Add brown sugar to the liquid and whisk. Then add sea salt, baking powder, cinnamon and nutmeg, and mix again.

4. Gradually add flour, 1 cup at a time, whisking in between.

5. Get batter to a smooth consistency. Then add pumpkin puree and mix all ingredients together.

6. Grab your greased pan and pour batter to the pan, spread evenly.

7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Once pulled out of oven, let cool in the pan at least 10 minutes.

DIRECTIONS FOR FROSTING

1. Let the vegan cream cheese sit out of fridge until soft.

2. In a bowl combine vegan cream cheese with softened butter, then add all other frosting ingredients and mix with a whisk until smooth and no lumps.

3. Pour the glaze on the loaf and spread it around to fully cover the top of the cake.

Garnish with crushed walnuts. Slice and enjoy!