Gluten Free Pumpkin Cake

Directions

1. 1
   Preheat oven to 350ºF. Prepare a 8 x 8″ square baking dish by coating with cooking spray and making a parchment paper sling. Set aside.
2. 2
   Add the eggs, maple sugar, pumpkin, oil and vanilla to a large bowl and whisk together until fully combined.
3. 3
   To the bowl add the oat flour, coconut flour, pumpkin pie spice, baking powder, baking soda and salt mix it together until it’s fully combined.
4. 4
   Transfer the batter into the prepared baking dish and smooth down the top with an offset spatula. 
5. 5
   Baking in the middle rack for 30-35 minutes, or until the top is puffy and it springs back when lightly pushed down in the middle.
6. 6
   Transfer to a cooling rack and let cool completely.
7. 7
   Add cream cheese to the bowl of an electric mixer.
8. 8
   Mix on high speed for 2 minutes, until very smooth, scraping down the bowl once or twice.
9. 9
   Add maple syrup and vanilla and beat on high speed until lightened and fluffy, about 2-3 minutes.
10. 10
    Spread the frosting on top of the pumpkin cake.
11. 11
    Cut into 9 slices and serve.