Gluten-Free Dairy-Free Pumpkin Spice Cake with Cream Cheese Frosting

Preheat oven to 350°F (175°C).

For the cake: In a large mixing bowl, combine the eggs, coconut sugar, coconut oil, pumpkin puree, pumpkin pie spice, and vanilla extract. Whisk them together until well combined. Add in the gluten-free all-purpose flour, baking powder, baking soda, and salt, mixing until just combined and no dry streaks remain.

Pour the batter into a parchment paper-lined 8x8 inch baking pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.

For the frosting: While the cake cools, combine the softened almond cream cheese, ghee (or butter), powdered sugar, vanilla extract, and salt in a bowl. Beat until smooth and creamy.

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Top with more pumpkin pie spice if desired. YUM!