Preheat the oven to 180°C. Grease a baking tin or line with a baking sheet.
Prepare the chia eggs: simply mix chia seeds with water and let it soak for about 10 minutes.
In a big bowl combine all dry ingredients (oat flour, almond flour, baking powder, baking soda, coconut blossom sugar, pumpkin spice or cinnamon).
Now add the rest of the ingredients as well as the chia eggs and stir until well combined. Pour into the baking tin and bake for about 50-60 minutes. Test with a skewer if the cake is ready! Let it cool down before removing it from the baking tin.
For the frosting
Soak the cashews overnight in a bowl of water and drain in the morning.
Blend the soaked cashews with the rest of the ingredients until the texture becomes smooth and creamy. Place in the fridge for a while, then add on top of the cooled down cake.
Notes
*For oat flour I simply blend oats in a high-speed blender or food processor until it becomes a flour.**Instead of using chia seeds you can also use ground flax seeds.