Pumpkin Spice Blender Cake (Dairy-Free and Gluten-Free)

For the Cake

• 15 oz can of pumpkin puree
• 3 eggs (or flax eggs)
• 0.5 c maple syrup
• 0.5 c melted coconut oil
• 2 tsp vanilla
• 3 c regular rolled oats
• 10 cubes of crystallized ginger
• 1 tbsp cinnamon
• 0.25 tsp nutmeg
• 0.25 tsp allspice
• 0.25 tsp cardamom
• 2 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 c macadamia nuts, plus more for garnishing

For the Icing

• 1 c confectioner's sugar
• Splash of ginger liqueur (or water)

1. Bring all of the ingredients to room temperature.
2. Preheat the oven to 350 and thoroughly oil a 6-cup bundt pan.
3. Measure all of the cake ingredients except the macadamia nuts into a blender, putting the wet ingredients in first to facilitate easy blending. Process until the batter is thick and homogeneous.
4. Add the nuts and pulse the blender several times.
5. Pour the batter into the oiled bundt pan, making sure to leave at least an inch of space at the top for the cake to rise.
6. Bake at 350 degrees for about 65-75 minutes until a cake tester comes out clean.
7. Cool the cake completely. Once the cake is cool, flip it out of the bundt pan and onto a serving plate.
8. To mix the icing, add ginger liqueur (or water) to the sugar a teaspoon at a time until the icing is rich and thick.
9. Drizzle the icing across the top of the cake and top it with whole macadamias.