½ cup unsweetened almond or cashew milk (I used homemade cashew milk)
¾ tsp apple cider vinegar or lemon juice
1½ tsp baking soda
2 tbsp freshly ground flax seeds + 5 tbsp water
¼ cup melted coconut oil
⅓ cup coconut sugar
¼ cup maple syrup
¾ cup pumpkin puree
½ tsp pure vanilla extract
¼ tsp sea salt
½ tsp baking powder
½ cup raw cacao powder
1½ tbsp activated charcoal powder (optional)
½ cup almond meal (finely ground from raw almonds)
¼ cup oat flour (finely ground from rolled oats)
¾ cup + 1 tbsp spelt flour

Filling

1 can full-fat coconut milk - chilled overnight in the refrigerator
½ cup pumpkin puree
½ tsp pure vanilla extract
2 tbsp maple syrup
¼ tsp pumpkin pie spice
Pinch of sea salt

tructions
To make the filling:

Place can of coconut milk in the fridge overnight (or for at least 8-10 hours) to allow the cream to separate from the coconut water. Just before you make your whipped cream, place a mixing bowl in the freezer for 5 minutes or so. You can also put the beaters in the freezer too. Remove the chilled can from fridge and flip it upside down. Open can and pour the liquid into a separate bowl or container (store this liquid in your fridge and use in your smoothies or soups). Now scoop out the remaining cream layer and place in your chilled bowl.
With a hand mixer, whip the cream for about 1 minute or until fluffy. Add pumpkin puree, vanilla, maple syrup, pumpkin spice and a pinch of sea salt and whip again.
Transfer whipped cream to a large freezer bag (for piping) and set in the refrigerator to chill completely.

To make the cakes:

Place almond or cashew milk in a bowl and add apple cider vinegar (or lemon juice) and baking soda and stir. Set aside.
In a small bowl, prepare flax eggs by combining ground flax seeds and water. Place in the fridge and let rest for at least 5 minutes while you prepare your other ingredients.
In a large mixing bowl, whisk together the melted coconut oil, coconut sugar, and maple syrup.
Next add the flax mixture, pumpkin puree, vanilla and salt, and whisk to combine. Then add almond milk mixture and whisk again until everything is thoroughly incorporated.
Lastly, add baking powder, cacao powder, activated charcoal, almond meal, oat flour, and spelt flour, and mix well to combine, making sure no large clumps remain.
Transfer batter to the refrigerator to chill/thicken for 20 minutes, and preheat oven to 350F. Line two baking sheets with parchment paper (if you don’t have two baking sheets, just use one and bake the cakes in 2 batches).
Scoop out about 1 tbsp amount of batter onto the prepared baking sheets, leaving at least 1-inch of room for spreading. Use your tablespoon to slightly spread them into a small disc. One standard baking sheet should fit about 16 cakes (or more if smaller). Repeat on second baking sheet until all batter is used up.

Bake and assemble:

Bake for 10-14 minutes, or until the edges appear dry. Remove from oven and let rest on baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely.
Repeat this process with the second baking sheet
Once the cakes are completely cooled to the touch, clip a small corner of the coconut and pumpkin whipped cream bag off and pipe a generous amount of whipped cream onto the under-side of half the cakes. Carefully top with another cake of similar size and shape and press down slightly.
Leftovers will keep in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days (I preferred mine served at room temperature).