Maple Pumpkin Cake -- triple layer! gluten free! Happy Thanks giving!!

We were invited to my mother-in-laws for dinner on Thanksgiving-ish. To supplement the offerings (Turkey, squash, green beans, mashed potatoes, apple pie), I made a vegan roast and a pumpkin cake. Here is my triple layer pumpkin cake. Yummy.

ingredients:
2 cups pumpkin puree
1/2 cup coconut oil
3/4 cup maple syrup

4 eggs
1 tbsp vanilla extract
2 tbsp lemon juice

1/2  tsp sea salt (1 tsp sea salt)
2 tsp ginger
2 tsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
2 tbsp ground vanilla bean

1/16  tsp nutmeg
1/16 tsp cardamom
1/4 tsp allspice



1/4 cup ground white chia seeds

1/2 tsp baking soda
2 cups almond flour

2 tbsp coconut flour


1 cup grated sweet potato








date frosting

1 cup dates
1 cup boiling water
1 cup coconut oil
1/2 tsp sea salt
2 tbsp vanilla extract
2 tbsp lemon juice
20 drops orange essential oil (optional)


1.  combine the cake ingredients and divide evenly into 3 prepared small round cake pans -- grease generously, and line with parchment
2. bake at 345 for 45 minutes
3. remove and cool
4. if possible, freeze before using
5. combine frosting ingredients, and puree with hand blender
6. chill thoroughly
7. spread on and between layers of cake