Vegan Pumpkin Orange Spice Squares

1 1/2 cups almond meal
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
pinch of nutmeg
pinch of cloves

2 tablespoons ground flax seeds
6 tablespoons water
2 tablespoons coconut oil
100g coconut sugar or grated Jaggery
1 tablespoon orange zest
2 tablespoons orange juice

1 1/2 cups fresh pumpkin, coarsely grated

Lemon Icing (optional)

1/2 cup raw sugar
2 tablespoons fresh lemon juice

Yields 16 squares
Preheat oven to 180C. Line 20cm square tin with parchment paper.

In a small bowl, combine flax meal with water and whisk until well combined. Let stand for at least 15 minutes, or up to an hour.

In a large bowl, combine almond meal baking powder and spices. Set aside.
In another bowl, whisk sugar and coconut oil until fluffy. Add the flax water mixture and whisk again. Stir in orange zest and orange juice.
Add wet to dry ingredients and stir until just combined. Fold in grated pumpkin.
Transfer batter to prepared square tin. Bake for 30-40 minutes or until cake tester comes out clean. Let cool completely on wire rack.

Lemon Icing
In a coffee or spice grinder, pulse the raw sugar until it has the consistency of powdered sugar. Transfer to bowl. Add 1 tablespoon of lemon juice and stir until the mixture becomes a thick liquid. Use more lemon juice to if the mixture is too thick, and more powdered sugar if's too runny. Drizzle over the cake and let harden before serving.

© Anja's Food 4 Thought. Recipe from