15 drops stevia
4 tbs agave [cream]
¾ c pumpkin [add]
3/4 c flour: garbanzo+millet+tapioca+brown rice
2 tsp pumpkin pie spice
2 tsp baking powder
¼ tsp salt
¼ tsp guar gum
Bake in two 8 ½ inch round pans at 350 for ~15 mins (until toothpick comes out clean).
Let cool in pan for 10 minutes, then remove from pans and let cool on cooling racks.
Middle filling “white” frosting: (agave-sugar glaze)
¾ c cocnut oil, softened
¾ c light agave [makes it REALLY sweet!! beware!]
5 tbs potato starch
1 tsp vanilla
2 tbs coconut flour?
¼ tsp guar gum
Chocolate outside frosting:
1/3 carob powder
14.4 tbs / 3.8 tbs oil
1 tsp agave (/to taste)
(same as Vanilla Bean cake frosting recipe)
Spread white glaze frosting on top of bottom layer of cake.
If you're feeling creative, use potato starch (or tapioca flour) to stencil on a spooooky message (aka: boo.) It's not too hard- I chopped out the letters from a rando scrap of paper and it worked jussst fine.
Anyway, this cake is delicious, so bake it.
Also, it took me over 3 hours to invent the middle frosting layer. White frosting is maybe the HARDEST thing EVER to ACD make without (a) sugar, (b) dairy, (c) soymilk powder, or (d) chia seeds. Seriously. Oh, or (e) using the ol' whipped coconut milk trick. My first attempt turned into tortillas. Really. Shockingly pliable tortillas, too! So, if you ever want to make super foldable pita/tortilla items, use a tonnn of tapioca flour. Hooray for eating my mistakes!