Mini Pumpkin Spice Orange Layer Cake [Vegan]
![Mini Pumpkin Spice Orange Layer Cake [Vegan] was pinched from <a href="http://www.onegreenplanet.org/vegan-recipe/mini-pumpkin-spice-orange-layer-cake/" target="_blank">www.onegreenplanet.org.</a>](https://lh3.googleusercontent.com/RNqk72ZKBte_HnCRVnCDTgWxPBwQeRWOtZy7WWxR72dgkIEo56ApKwLWA3CT8_UOiKg80t_Ftvlqojh4FYW7swhbNzuAlNo6Bugey2OI=w150)
"Warm, spicy, sweet, and zesty, this mini pumpkin orange layer cake is the cake to make for all small fall gatherings. The cake is a blend of all-purpose and spelt flour, which gives it a wonderful, heartier texture that pairs perfectly with the autumnal spices. Adding pumpkin or butternut squash to the batter keeps it from being too dry and the orange zest rounds out the cinnamon. Finally, it's topped with a rich raw almond frosting that's like the best buttercream you've ever had. The recipe is versatile, so you can make one mini cake or six cupcakes...."
INGREDIENTS
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Some coconut oil, for greasing
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2/3 cup spelt flour, plus 2/3 cup all-purpose flour
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1 cup sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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6 tablespoons vegetable oil
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6 tablespoons non-dairy milk
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1 1/2 tablespoons ground flax seeds, plus 4 1/2 tablespoon water
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1/2 cup grated butternut squash or pumpkin
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1/2 cup roughly chopped almonds
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Zest of 1/2 an orange
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FOR THE RAW ALMOND FROSTING:
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1 cup ground almonds
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1/3 cup almond milk, plus more if needed
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1 teaspoon vanilla extract
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1 tablespoon coconut oil
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Juice of 1/2 a large lemon
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2-3 tablespoons maple syrup
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FOR THE CANDIED ORANGES:
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1/2 of 1 orange
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1/8 cup sugar
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