1) You first have to decide if you want a 6-layer double cake or a 3-layer normal cake. If 6, you need 2 small cake pans. I did the "lazy" version (my favorite haha) which is making a 3-layer cake and then cutting it in half, overlaying manually. Since I don't need to impress anyone, it was pretty much fine!
2) It is a soft cake, so I believe if you're not gonna eat the whole thing immediately with your family, keep a little piece in the fridge for you and freeze the rest in separate slices.
2 cups any nut flour (or sprouted buckwheat or gluten-free oat flour)
1 3/4 cups dried shredded unsweetened coconut
1/4 tsp sea salt
1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp pure vanilla extract
18 medjool dates, pitted and softened (let them sit in hot water for 30 minutes to soften)
1 cup pumpkin puree
Process first the dates and them mix in all the other ingredients until you have a dough. Press dough into a lined cake pan. Put in the fridge.
Chocolate Rum Frosting:
3/4 cup maple agave/honey
1 1/2 TBS coconut oil, liquified
3/4 cup raw cocoa powder
1/4 tsp sea salt
1 TBS pure vanilla extract
1 tsp rum extract
Combine all ingredients in a bowl and whisk together until smooth. Pick base from the fridge and spread it over it. Put in back in the fridge to set.
20 medjool dates, pitted
2 TBS almond butter (or any nut butter)
1/4 cup maple/agave/honey
1/2 tsp sea salt
2 TBS coconut oil
2 tsp pure vanilla extract
1/4 cup water
Combine all ingredients in the food processor and process until smooth, adding a little more water if too thick. Pick cake from the fridge and spread it over the filling layer. Put in back in the fridge to set for 15 minutes.
Whole pecans for topping
Top cake with pecans. Keeps in the fridge for a couple of days.