Cover the cashews in a jar or small bowl with hot water and allow them to soak for 30-50 minutes (then discard the water)
Preheat oven to 375 degrees Fahrenheit/190 degrees Celsius
Put the dry ingredients in a bowl and mix until there are no clumps (you can also sift them)
Process all the wet ingredients in your blender or food processor until the mixture is smooth
Add the wet ingredients to the dry ingredients and stir with a spatula or whisk
Put the dough into an 8-inch baking pan (either greased or lined with baking paper) and bake for 40 minutes until a toothpick comes out (nearly) clean from the center. Let the cake cool down
Mix all ingredients for the cashew cream in your blender until the mixture is creamy. Spread about half of the cream on the cake (you can save the remaining cream for another dessert). Enjoy this delicious vegan pumpkin cake. Store leftovers covered in the fridge.
The recipe makes one 8x4 inch loaf which I cut into 11 slices. The nutrition facts are for one slice (without the frosting)