Layers of moist vegan pumpkin spice cake sandwich a generous helping of date caramel sauce, topped off with a fluffy and tangy cashew “cream cheese” frosting.
Preheat the oven to 180ºC (350ºF) and grease, line, and flour two 20cm (8 inch) round tins.
Tip the cashews into a bowl and cover with boiling water. Allow to soak for 1 hour to soften. Drain.
Add the cashews to a high-speed blender along with the milk, coconut oil, maple syrup, vinegar, vanilla, and salt.