½ cup raw cashews, presoaked for a few hours (or for 15 minutes in boiled water)
¼ cup maple syrup (or liquid sweetener of your choice), at room temperature
2 tbsp coconut oil — liquified or soft, but not hot
2 tsp pure vanilla extract
1 tsp cinnamon
Preheat oven to 350F. Line a 9 x 9 (or slightly larger) cake pan with some parchment paper and set aside.
Place pumpkin puree, oil, maple syrup, vanilla extract, spices, and salt into a large mixing bowl and blend together using an immersion blender. Note: if you don’t have an immersion blender, blend these ingredients together in a blender and then transfer into a mixing bowl).
Add in all remaining ingredients, except for the walnuts and raisins, and mix thoroughly with a wooden spoon to combine. Fold in the walnuts/raisins.
Transfer the mixture into your pan and smooth out. Gently tap the pan on the counter a few times to eliminate any air bubbles. Bake in a preheated oven for approx 40-50 mins depending on your pan size (the larger the pan/flatter the cake, the less time it’ll take to bake). Test with a wooden skewer down the center to make sure it comes out dry. Once baked, transfer onto a cooling rack and let the pumpkin bread cook for at least 10 minutes.
While the cake is baking, prepare the glaze by blending all the ingredients together in a blender until the mixture is smooth and uniform (I used my Vitamix for this part for smoothest consistency). Pour over the cooled cake, use a spatula to spread the mixture evenly as needed, and place in the fridge for 5- 10 minutes for the frosting to set. Enjoy!