Step 1

Preheat the oven to 350°F.

Step 2

Prepare flax egg combining golden flax flour with almond milk. Let sit for 5 minutes to thicken.

Step 3

Mix pumpkin, coconut cream, ginger, cloves, sugar, flax egg, tapioca starch and cinnamon in a large bowl.

Step 4

Pour pumpkin mixture into a 9×13 pan.

Step 5

Chop pecans roughly and toss with the cake mix in a bowl.

Step 6

Sprinkle the cake and nuts mixture on top of the pumpkin layer.

Step 7

Pour the melted butter evenly over the cake mix.

Step 8

Bake for 1 hour and serve warm with vegan whipped cream.