Delicious gluten-free, flourless nutty pecan cake with sweet pumpkin and rich vegan "cream cheese" frosting. No grains, no dairy, and no refined sugar!
*You'll need to order 1 lbs pecans for the cake and a little bit extra for topping.
**For those with cashew allergies: as an alternative topping for this cake you can use the frosting from this carrot cake.
***I used unsweetened vanilla almond milk.
****If the cake is not fully cooled off when you frost, the frosting will change color as it warms up into a more yellowish hue. To avoid that, cool cake completely (even overnight).
*****The more milk you add to the frosting, the runnier it will be. The consistency is up to you...
******I used a frosting pen to make the fine drizzle on my cake -- it's a tool I find invaluable for quick and easy elegant drizzles. You can also use a pipping bag or just drizzle the frosting with a spoon if you prefer. Or you can just pour all the frosting straight onto the cake evenly and call it a day :) (use less non-dairy milk though to make it less runny if doing that).
Keywords: Nutty Pumpkin Pecan Cake with a "Cream Cheese" Topping (Vegan & GF)