Cake
- 2 1/4 cups old-fashioned rolled oats
- 1 cup flaxseed meal
- 2 teaspoons baking soda
- 1 tablespoon cinnamon, ground
- 1 teaspoon allspice
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 2 cups pumpkin puree
- 1/2 cup raw honey
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 4 tablespoons butter, melted
Frosting
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup salted caramel sauce
Directions
- In a food processor, pulse oats till they resemble flour. Pour into a large mixing bowl. Add flaxseed meal, baking soda, cinnamon, allspice, ginger, and salt. Mix thoroughly.
- Add pumpkin puree, honey, eggs, applesauce, and melted butter. Stir till combined.
- Pour into a greased 9x13 cake pan. Place in preheated over and cook for 30 minutes. Remove to cool.
- While the cake cools, toss the cream cheese and salted caramel into a bowl and whip till light and fluffy.
- Once the cake is cool, frost and enjoy with a good cup of coffee and group of friends.
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