1 c cassava flour
1 c arrowroot flour
2 tsp baking soda
2 tsp baking powder (use this for AIP baking powder)
2 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp mace
1/4 tsp salt
3/4 c maple sugar or coconut sugar
1 15 oz can of pumpkin puree
1/2 c palm shortening
1/4 c avocado oil
2 gelatin eggs
For the Vegan Cream Cheese Frosting:
1/2 c palm shortening
1/4 c coconut butter, softened
2 Tbs maple syrup
1 tsp apple cider vinegar
1/2 tsp vanilla extract
1. Preheat oven to 375 F and line a 9×9 baking dish with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, maple sugar, palm shortening, and avocado oil and stir to combine.
3. Add the flours, baking soda, baking powder, salt and spices and stir until ingredients are thoroughly mixed and a batter forms.
4. Make the gelatin eggs by whisking the gelatin with 2 Tbs of cool water in a small bowl. While whisking quickly, add 4 Tbs of hot water and stir until the gelatin is dissolved and frothy. Add the gelatin eggs to the pumpkin mixture and stir all ingredients together.
5. Pour the batter into the lined baking dish, and bake at 375 F for 20-25 minutes or until a toothpick comes out clean.
6. Transfer to a wire cooling rack and allow the bread to cool completely before frosting.
7. While the bread cools, prepare the frosting by mixing the palm shortening, coconut butter, maple syrup, apple cider vinegar, and vanilla in a large bowl. Using an electric hand mixer, beat the frosting on high speed for 2-3 minutes until fluffy and the frosting begins to peak.
8. Once the bread has cooled, top with the frosting and slice into squares. Enjoy!