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Preheat oven to 350 F and line two 6-inch cake pans with parchment paper and coconut oil.
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In a large bowl, beat eggs, maple syrup, and sugar until well combined and the sugar has begun to dissolve.
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Add pumpkin, tahini, and coconut oil and beat again for a minute, then stir in coconut milk, vinegar, vanilla, and baking soda.
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Add cinnamon, nutmeg, ginger, cassava flour, tapioca starch, and coconut flour to the wet ingredients and fold until well combined. Allow the batter to sit for 2-3 minutes to absorb. If the batter is too thick add 2 tbsp dairy-free milk, then pour the batter into the prepared baking pans and smooth the top with a spatula.
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Bake in the preheated oven for 20-22 minutes or until a knife comes out clean.
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Once out the oven, cool for 10 minutes in the pans, then transfer onto a wire rack to cool completely before frosting.
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To make tahini caramel, stir together all ingredients until smooth. pour over the frosted cake and enjoy!